Crystallized ginger starts with fresh ginger root which has been peeled, cut up, boiled, cooked in a thick simple syrup and then allowed to dry. The result is a crackly glaze with a soft and chewy center. A sprinkle of coarse sugar gives the ginger its crystalline finish for a sweet and tangy treat.

What is the difference between stem ginger and crystallized ginger?

The ingredient known as Stem Ginger is balls of ginger preserved in a gingery syrup which I tackled in my previous recipe for Homemade Stem Ginger in Syrup. Crystallised Ginger is the same preserved ginger but it is dried and rolled instead in a coating of sugar.

What can I use instead of Crystallised Ginger?

Use Fresh Ginger Root and Sugar

Freshly grated ginger root is the closest substitute for crystallized ginger, both in texture and the size of the ginger pieces or chunks (depending on how finely you chop or grate them).