Ginger, a tasty and popular rhizome, is used in a variety of dishes from Indian curries to gingerbread cookies. Part of the reason for this versatility is that the taste of ginger varies quite greatly depending on how it is prepared and preserved. Ginger is used fresh, pickled, ground or candied. Candied ginger, which is ginger cooked in sugar cane syrup, is most often used in cookies, cakes and other baked goods. It can be substituted with ground ginger, although you must make changes to compensate for both taste and texture.
Things You'll Need
- Measuring spoons
- Dried fruit such as raisins or apricots
Determine how much ground ginger you will need by consulting the recipe. Substitute 1/8 tsp. of ground ginger for every 1 tbsp. of candied ginger that is called for in the recipe.
Mix the ground ginger into the dry ingredients at the start of the recipe. Typically, candied ginger is added at the end right before pouring and baking. Do not add the ground ginger at this final stage.
Do not add excess sugar or sugar cane syrup to the recipe. The amount of sugar used in candying ginger is minimal, and its absence will have no effect on the recipe.
Add in other dried fruit at the end of making the batter using the measurements called for in the recipe. Part of the reason why a recipe will ask for candied ginger as opposed to ground ginger is to create a chewy texture. Experiment with your favorite dried fruits.