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1 pound apricots
1 large can sliced pineapple
1 medium jar maraschino cherries, quartered (juice reserved)
Soak apricots in juice from large can of pineapple and juice of medium jar of maraschino cherries. Add enough water to cover. Cook until tender.
Chop the apricots and pineapple slices (a blender or food processor works well).
Add 1 cup of sugar for each cup of fruit and liquid (this will be 4 or 5 cups). Cook until thick and clear.
Remove from heat and add maraschino cherries that have been quartered.
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