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03-31-2004, 07:49 AM #1
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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.
03-31-2004, 04:18 PM #2
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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