Candied Fruit for Fruit Cakes
Candied Fruit For Fruit Cakes is an easy dinner. Made with 2 cans (1 lb. 4 oz.) sliced pineapple, drained (reserve juice from one can), 2 jars (8 oz.) maraschino cherries, drained, 2 c. white sugar and 1 pkg. golden raisins, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π¨βπ³ Instructions
In a heavy skillet, place pineapple and cherries.
Add sugar and pineapple juice.
Add raisins.
Cook over low heat for 45 minutes, turning and stirring often.
Remove from heat.
Let stand in syrup overnight.
Place fruit in a single layer on a cake rack to dry for a day.
Turn over and let the fruit dry a second day. Cut up with kitchen shears.
Store in a plastic container.
Makes 4 cups.
π· Perfect Pairings
Complete your meal with these
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