Candied Orange Peel with Mustard Deviled Eggs
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  1. #1
    Registered User Sinclairwife's Avatar
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    Nov 2003
    Missouri, Home of our Kansas City Chiefs
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    Default Candied Orange Peel with Mustard Deviled Eggs

    I know this sounds like a strange one, but my family likes it. The orange peels are great to snack on and excellent in a cup of tea.

    Candied Orange Peel

    3 Large Oranges
    3/4 Cup Water
    2 Tbsp. Light Karo
    2 3/4 Cups Sugar

    Remove peel and rind, slice into 1/4" slices.

    Boil in a covered pot with enough water to cover for 15 minutes. Drain.

    Boil water, syrup, and 2 cups Sugar, stirring until dissolved. Add peels. Simmer, stirring occasionally, for 35-55 minutes until translucent and tender.

    Remove peels with slotted spoon to large rack placed over baking pan. Let drain 5 minutes. Separate peels, dry until tacky, about 1 hour.

    Place remaining 3/4 cup sugar in a large bowl. Add the peels and toss until they are evenly coated with sugar.

    Transfer sugar coated peels to racks to air dry, about 2 hours. Store peels in an airtight container.

    Mustard Deviled Eggs

    2/3 Cups Sugar
    3 Tbsp. Prepared Mustard
    1/8-1/4 Tsp. Salt
    1/2 Cup Vinegar
    1 Cup Water
    8-10 Hard Cooked Eggs

    Mix sugar, mustard, salt, vinegar, and water. Bring to a boil and pour over eggs in a bowl or sealable container (large pickle jar, for example). Refrigerate over night.

  2. #2
    Registered User Katybird's Avatar
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    Oct 2002
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    LOL Brenda! I thought you were putting these together in one dish when I first read the title, I am glad they are separate. My family loves deviled eggs too. I have never made the orange peel but I am going to try it for the holidays next year.

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