Great on the scones, on toast or on pancakes.
This recipe originally accompanied <epi:recipe link="" id="5778">Cranberry-Studded Crème Fraîche Scones</epi:recipe>.
Recipe information
Yield
Makes about 1 cup
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 tablespoons finely chopped drained stem ginger in syrup,* syrup reserved
*Stem ginger in syrup is available in Asian markets and some supermarkets.
Preparation
Beat butter and chopped ginger in small bowl to blend. Beat in 2 to 3 teaspoonfuls ginger syrup to sweeten to taste. (Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.)
