Candied Pineapple And Cherries

Drain the pineapple, reserving 1/2 cup of pineapple juice.Combine the pineapple juice, sugar, and syrup in a large roasting pan. Bring to a boil, stirring constantly. Cook over medium heat, without stirring, until the mixture is soft as a ball (234°). Add the remaining pineapple slices; bring the syrup mixture to a boil. Reduce heat; simmer 20 minutes or until pineapple is translucent. Carefully remove the pineapple with a fork and place it on a wire rack.Add the cherries to the syrup and bring back to the boil. Reduce heat; simmer 20 minutes, stirring occasionally. Remove the cherries and place them on a wire rack. Let the fruit dry on a wire rack for 24 hours. Store in airtight containers or freeze.