Crystallized Oranges from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Crystallize oranges in quarters, keeping the skins from being punctured. Cherries, Strawberries and other Berries are crystallized whole, Peaches and Apricots in halves, and so on.
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Ingredients
- 6 Oranges
- 2 Pounds of Sugar
- Sufficient Water to Dissolve
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