In article ,
"Anny Middon" wrote:

Mike and I were talking the other day about foods we used to eat all the
time as children but haven't had in many years. One of those foods was
canned fruit cocktail, a product both of our mothers were quite fond of.

IIRC fruit cocktail was a mix of chucnks of peaches, pears and pineapple,
along with whole green grapes and bright red maraschino cherries.

Sounds about right. I remember the grapes being icky.
-snip-
I'm thinking that back in 1960's the manufactureres were able to keep the
color in the cherries becase the color was actually Red Dye #2 that for some
chemical reason doesn't leech out into the sugar syrup. Since I certainly
don't want to do that, is there some way to keep the color in the cherries?

Magic Marker. You're welcome.

What if I used dried cherries? It was Bob's response to Barb's post about
her Apricot Pineapple Cherry Jam that made me think about the Fruit Cocktail
Cherry problem.

Anny

Heck, Anny, it's worth a try. You could do a small test batch.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.