As I have noted in previous posts, dried fruits and candied fruits can become too hard for successful use in baking.
Steaming works very well to rehydrate the fruit without losing the candied effect or the color.
On PAGE 13 in this thread, I posted photos of dried fruit before and after steaming - so if you go to that page, scroll down a bit past half way, you can see the difference.
I also steam candied ginger that has dried out over time - recently I moved a stack of empty Cambro containers and found one at the back of the shelf that was half full of candied ginger - probably from four or five years ago. It is hard enough to grind but I am going to steam some of it to bring it back from the "dead" which has always worked nicely for me.
In a way, this is serendipity because I was planning on buying a few pounds of ginger and candying a batch for fall cooking and baking. With this "trove" now I can omit that task.
