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.