Yes you can use it but it has a more intense flavor so be careful or it will overpower your recipe.
Rgds
This time of the year, most supermarkets will have it either with the baking stuff, near candied cherries and glace fruit (for fruitcake) OR in the produce aisle with bulk nuts.
I wouldn't use ground ginger. The flavor is very different and if the recipe calls for crystallized ginger for texture purposes, the ground won't suffice.
Hope that helps!
I use it in my cranberry conserve... However, I did buy it once in spice jar size and it was outrageously expensive. It was called crystallized ginger. After that I switched to the dried candied kind they sell around now for holiday baking. It's a great cranberry sauce... has fresh cranberries, sugar, some liquid, juliened orange peel, strawberries, stick cinnamon, I put some port or sherry in as well. PM me if you want it. It's easy to make and you will never settle for canned again.
If you have an asian stores nearby, you might be able to find it there...the other place would be a health food.
I would substitute ground only if I was absolutely desperate...not the same at all...
BTW, candied ginger covered in chocolate is abolutely heavenly to eat!!
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