Candied ginger, also known as crystallized ginger or glace ginger, is made by cooking fresh ginger in a simple sugar syrup and then coating the outside with granulated sugar. Often used in baked goods, candied ginger has a sweet and spicy taste. Ginger has been used as a folk remedy for nausea, motion sickness and morning sickness because it can help to break up and expel gas, has a stomach-soothing effect, doesn't interact with any medication and will not harm a fetus.
Step 1
Substitute one teaspoon of ground ginger for every 1/2 cup of candied ginger in your recipe. If using grated ginger, use one tablespoon per 1/4 cup.
Step 2
Add sugar to taste. Because candied ginger is sweeter than ground or grated ginger, a sweetener must be added. This is an opportunity to reduce the sugar in your recipe if you are on a low-sugar diet. Use a sugar substitute such as Splenda or Equal or change the flavor of the recipe by using honey.
Step 3
Use ground ginger that is fresh and fragrant. Dried spices have a shelf-life and lose flavor when it becomes too old. Smell your ground ginger--if it smells pungent and flavorful, it is still fresh. If there is little or no odor, there will be little or no taste and you should buy new ground ginger.
Tips and Warnings
- Store candied ginger in a cool, dry place for up to three months. When buying fresh ginger, look for firm and heavy pieces with little branching. You may try substituting an equal amount of chopped nuts for candied ginger.
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