Servings: six.
Look for ginger preserves in the jelly section of a well-stocked supermarket, or order them by mail. You can substitute apricot preserves for the ginger if you like.
I reduced the sugar and served with plain yogurt for breakfast. Good, healthy option.
I have made this recipe three (3) times to rave reviews. It's easy, delicious and fast. After making it the first time I reduced the amount of butter by half. This recipe is now part of my permanent collection.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review