Glacé Ginger or Crystallized Ginger
Candied ginger is diced fresh ginger that has been cooked in sugar syrup and allowed to cool and set in syrup. Candied ginger is an example of candied fruit. Candied fruit is also known as crystallized fruit or glacé fruit.
To make candied fruit, diced or whole fruit is placed in heated sugar syrup. Since the syrup is highly concentrated, it draws out all the water from the fruit.
The process can take several weeks or months depending on the fruit, and its size. Eventually, the fruit becomes saturated with sugar and can have a very long shelf life. Candied ginger chunks in syrup have about 73% sugar and are stored in syrup like glacé cherries.
What is candied ginger used for?
Candied ginger can be used for snacking, baking or cooking. It can be used as an ingredient in chicken, salmon and tenderloin dishes or in vegetables like carrots.
It can also be added to sauces glazes and salad dressings.
It can also be diced and sprinkled over hot or cold cereal, ice cream, yogurt and fruit salad.
How to store Candied Ginger
Since the ginger is saturated with sugar and is stored in syrup, it does not need refrigeration. It can be kept at room temperature in an airtight container.
Mmmm I love candied ginger; great post! 🙂
They are so expensive though! I wish I could make my own.