skip to main content

Recipe for candied pineapple?

cloudy_christine

14 years ago

I was wondering if there's a source for candied pineapple for my fruitcake that tastes like pineapple, when I realized I might actually make it if I could use canned pineapple. And yes, there are recipes on the web for that. But, they are wildly different. Some I can see are not really candied in the sense that you want for fruitcake: they don't have a heavy enough syrup. For fruitcake we want the water out of the pineapple. But even among those that might work, there's a lot of variation. Does anyone have a T&T recipe that makes real glacÃ©ed pineapple with the keeping quality you want in fruitcake?

Sort by:Oldest

Comments (6)

dgkritch
14 years ago
I dehydrated canned pineapple and used that.
It partially rehydrates when soaking in the "juice" (yeah, right!) before mixing up the batter.

Mine is baked and being basted every few days with apricot brandy........
Boy it smells good when I pop that lid!

Deanna
cloudy_christine
Original Author
14 years ago
Thanks Deanna, but I don't really want it dehydrated. There are fruitcakes made with dried fruit but mine is made with candied fruit. When dried fruit rehydates with juice, the juice is mostly water. With candied fruits, the idea is that the fruit is impregnated with heavy sugar syrup. It becomes immortal.
Related Discussions
Zucchini candy recipe
Q
Comments (42)
I was surprised by the small yield a batch gave. The zucchini sure gets a lot smaller! Of course I did eat a few (many) when I was checking on them and turning them :) I did not get all the seeds removed on a few strips and they were very flimsy after cooking and were not even put onto the drying trays (ate them, too) Guess there are some reasons for my low yield in addition to the tremendous reduction in size from drying. I doubt anyone who eats the finished product would guess they are made from zucchini. I added a quarter teaspoon of citric acid to the sugar used near the end of the drying time. It made them a lot like the sour gummy treats you can buy. I'm sure these treats are not very nutritious, but it is fun to see how much the zucchini can be transformed with a few readily available ingredients.
...See More
cowboy candy w/ pineapple - safe?
Q
Comments (2)
Safe? Yes as it is a straight vinegar recipe plus the pineapple provides additional acidity. My concern for that particular recipe is only 2/3 c vinegar and no other liquids to make 2.5 pints? I can't see how 2/3 c liquid is going to fill 2 pints much less 2.5 pints. It just isn't enough liquid. I'd add some of the pineapple juice to the vinegar rather than drain it all or plan to use more vinegar. Dave
...See More
My Recipe for Pineapple Zucchini Cake (Large)
Q
Comments (3)
Thanks, Sue. I will make this for sure--but use two pans and freeze one baked cake for later. If we don't eat it all first!!
...See More
Canning pineapple jam using honey and low sugar pecting - recipe check
Q
Comments (6)
would it then also stand to reason then that I could take any of the other fruits Ball says don't need lemon juice, food process them into pulp, combine them with honey in the same ratio as the recipes above, but add half, little or no pectin, follow the same boiling and processing instructions, and call it sauce? With a couple of provisions. First the natural pectin amount will vary from fruit to fruit and degree of ripeness. So consistency could be an issue if you don't use the pectin. If that doesn't matter then second provision - high acid fruits only. Learn your fruit pHs and when in doubt, add lemon juice or citric acid. You'd need avoid using (or would have to add lemon juice) with any of the borderline or low-acid fruits like figs, mangoes, windfall apples, melons, some berries, etc. See https://foodsafety.wisc.edu/business_food/files/Approximate_pH.pdf Third, degree of desired sweetness will vary from fruit to fruit of course so amount of honey needed may also vary. And do keep in mind that using honey does have some provisions of its own - pasteurization, not for babies, tends to crystalize, etc. We prefer using the Ball Lo-No sugar pectin for all our jams and in most cases we add no sugar OR honey as we prefer the 100% fruit flavors of jams. Wife and I have tried the Pomona several times but neither of us really care for the mouth feel it results in so Ball Lo-No is our go-to pectin. Dave
...See More
bcskye
14 years ago
Have you tried searching the Forums for the recipe for candying ginger. I've seen it, but don't have it handy and don't remember which Forum it was on. It probably was Harvest since I spend a lot of time on there. A lot of times I will Google the name of whatever I'm interested in, then type Gardenweb. Sometimes a lot easier than trying a search on here.
lyndaluu2
14 years ago
Here's one that's really easy:
Candied pineapple:
Ingredients
1 cup granulated sugar
20 oz pineapple (canned slices, packed in own juice, drained and 1/3 cup juice reserved )
2 Tbsp light corn syrup

Directions
For microwave cooking:
In a 3 qt casserole, combine 1 cup granulated sugar,1/3 cup reserved juice and 2 Tbsp light corn syrup.
Arrange five pineapple slices in single layer over sugar
mixture.
Microwave on High, 8 to12 minutes, or until sugar dissolves and slices are glossy and have transparent edges. Turn over and rearrange slices every 4 minutes, taking care not to tear the rings.
For stove top:
In a large sauce pan combine 1 cup granulated sugar, 1/3 cup reserved juice and 2 Tbsp light corn syrup.
Bring to a boil until sugar dissolves, then reduce heat.
Carefully add a single layer of pineapple rings. Do not crowd the rings.
Cook for 12 to 16 minutes or until sllices are glossy and have transparent edges. Turn every 4 minutes, taking care not to tear the rings.
After cooking:
Remove slices to wire rack and cool.
They will become more transparent as they cool.
Add remaining slices to the hot syrup and repeat as above.
When slices have cooled completely, coat with granulated sugar.
Cover with waxed paper and let stand on wire rack at least 24
hours to dry.
Recoat with granulated sugar.
Slices will be slightly sticky.
Store in airtight container with wax paper between layers no
longer than 2 weeks.
Hope this is what you are looking for.

Linda
dgkritch
14 years ago
Gotcha!
Sorry. Mine was rehydrated in booze, so still immortal! LOL

Deanna
cloudy_christine
Original Author
14 years ago
Thank you, Linda.

Related Stories

KITCHEN DESIGN Christmas Recipes From ‘Love the Coopers’

Get the recipes for dishes seen in the new movie opening November 13

0

LANDSCAPE DESIGN Recipe for Tropical Edible Garden Style

Appeal to exotic good taste with fruit trees, palms and tropical look-alikes in your temperate-climate garden

KITCHEN DESIGN Sweet Ideas and a Truffle Recipe from a Chocolatier's Test Kitchen

A $2,100 budget didn't mean a half-baked kitchen redo; this confectioner just rolled up her sleeves and rolled out the improvements

KITCHEN DESIGN 5 Home Cooks Share Their Favorite Family Recipes

By Stacy Briscoe

Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes

KITCHEN DESIGN Cooking With Color: When to Use Yellow in the Kitchen

By Jennifer Ott Design

Perk up your kitchen with a burst of Pineapple Delight or a dollop of Top Banana on the walls, cabinets or countertops

PRODUCT PICKS Guest Picks: Pretty Packaging for Homemade Holiday Treats

By Mariko Jackson

Keep fragile baked goods and candies intact and in style with these boxes, bags, tins and plates

EDIBLE GARDENS Why Grow Quince? For Beauty, Fragrance and Old-Time Flavor

By Marianne Lipanovich

Delightfully perfumed fruit and lovely spring blossoms make this apple and pear cousin worth a spot in the garden

EDIBLE GARDENS Herb Garden Essentials: Grow Your Own Culinary Sage

By Marianne Lipanovich

Fill in your garden with this drought-tolerant perennial that’s flavorful and deer resistant

KITCHEN DESIGN Displaying Kitchen Supplies — Hot or Not?

By Lisa Frederick

Do some kitchens just beg for a cozy row of canisters and gear for all to see? Have a look and let us know what you think

EDIBLE GARDENS 12 Essential Herbs for Your Edible Garden

By Annie Thornton

Make home cooking and drinks even better with herbs plucked from your own backyard or windowsill pot

Sponsored

Remodel Repair Construction

9 Reviews

Industry Leading General Contractors in Westerville

More Discussions

Shrimp Creole with okra, for two

15

30

A crisp not too sweet gluten free cookie/biscuit

11

Lemon curd tart w/strawberry - glaze needed?

39

Mother and Child Reunion?

1