Recipe - Apple-Tamarind Sauce

2 ounce Tamarind pulp (available in
Asian and Indian markets)
2 tablespoon Honey
1 tablespoon Grated fresh ginger
One half teaspoon Salt
8 Macintosh apples; peeled,
cored; and cut into
3/4inch dice

From: "Tina D. Bell" tdbell@altair.csustan.edu

Date: Wed, 26 Jun 1996 09:36:33 0700 (PDT)
Source: TOO HOT TAMALES SHOW #TH6240

Break up the tamarind, pulling it apart into marblesized pieces. In a
bowl, cover with I cup boiling water and leave to soak for at least 2 hours
or overnight. Strain the liquid through a mediummesh sieve into a large
saucepan, pressing down hard on the solids. Discard the solids. Stir in the
honey, ginger, and salt. Add the apples and place the pan over mediumhigh
heat. Bring to a boil, then reduce the heat and simmer, covered for about
40 minutes, stirring occasionally, until thickened into applesauce.

Digest eatlf.v096.n081

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