Homemade Candied Citrus Peel
Following the Interstitial Cystitis diet often means that citrus fruits are off limits, as they are known bladder irritants (largely due to their high acid content). But one way you may be able to pull a fast over over on your bladder to incorporate a little bit of candied citrus peel into your favourite desserts and dishes.
This recipe can easily be multiplied over and over, to whatever quality you like. Unlike many candied citrus peel recipes it does not call for multiple changes of sugar water or pre-soaking of the peel, but you could do those things if you really wanted. As long as the peel absorbs a lot of the sugar water you should be fine as is. Store the finished product in an airtight container and use within about 6 months.
For more awesome ways to get your favourite citrus tastes, check out our ICadvice article, "Citrus flavour without the all the citrus pain".
Homemade Candied Citrus Peel
¼ cup water
½ cup white sugar
1 full cup of orange, lemon or other citrus peel well cleaned and free of as much pith as possible
In a heavy bottomed saucepan heat the sugar and water over high heat until just boiling. Reduce the heat and simmer for about 8-10 minutes. (Do be careful here, as you do not want to create caramel, so watch it closely, and speed up the next step if you think the sugar and water is starting to get golden too quickly.)
Gently place in the peel, reduce the heat by at least half and simmer, stirring occasionally for 15 minutes, or until all the sugar is dissolved, then allow the mixture to cook for at least an hour or until the peel is very soft, but not falling apart.
Remove the peel with a slotted spoon and transfer to a lightly oiled wire rack to dry out overnight or until dry to the touch (a bit sticky is fine).
Dry in a warm dry spot like a cupboard, turning the peel over a couple of times through out the drying process. Store in an airtight container.
Makes about ½ a cup of candied peal when finished, as the peel shrinks during cooking.