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PURPLE EGGS - Janet Combs Kaufman Recipe

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This recipe for PURPLE EGGS - Janet Combs Kaufman, by , is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, August 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 Hard Boiled Eggs, Shelled
Juice from 2 lb. Cans Whole Beets
1 1/2 c. Sugar
1/4 c. Vinegar
2-3 Sticks Cinnamon
1 Tbsp. Whole Cloves

Directions:
Directions:
Drain beets, reserving liquid in small saucepan. Add sugar, vinegar, cinnamon sticks, and cloves to liquid. Heat to boiling, stirring constantly. Cool to room temperature. Pour over eggs. Cover and refrigerate.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 Minutes
Personal Notes:
Personal Notes:
For the best purple eggs, soak in mixture for at least 3 days prior to serving. Remove from juice with slotted spoon and serve on clear or white platter for best color presentation. *This is my family favorite at Thanksgiving and Christmas. I discard the beets, but you can keep them in the juice with the eggs and serve the same way.

 

 

 

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