3 oranges
2 lemons
1 can (1 lb. 4 oz.) sliced pineapple
1 jar (8 oz.) maraschino cherries
1 c. sugar

Peel rinds from oranges and lemons in big chunks. Simmer in water to cover for 15 minutes; drain. Scrape off white membrane; cut rinds in matchlike strips.

Combine fruit strips with pineapple slices and syrup and cherries (be sure cherries are well drained) in a frying pan. Sprinkle evenly with sugar. Cook, stirring often, for 30 minutes or until fruit is glazed and transparent looking. Let stand in syrup overnight.

Place on a cheesecloth-covered rack; cover. Dry for 24 hours. Roll fruit in granulated sugar and let dry again for 24 hours. (For pineapple repeat twice more. After third time, let slices stand until they are so dry no moisture can be seen coming from them.) Store in a cool dry place. Makes about 4 cups.