Apple-tamarind Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asian | Sauce | 8 | Servings | |
INGREDIENTS
| 2 | oz | Tamarind pulp, available in |
| Asian and Indian markets | ||
| 2 | T | Honey |
| 1 | T | Grated fresh ginger |
| 1/2 | t | Salt |
| 8 | Macintosh apples, peeled | |
| cored and cut into | ||
| 3/4-inch dice |
INSTRUCTIONS
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 marble-sized 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 medium-mesh 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 medium-high heat. Bring to a boil, then reduce the heat and simmer, covered for about 40 minutes, stirring occasionally, until thickened into applesauce. Digest eat-lf.v096.n081 From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 17
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 145.7mg
Potassium: 5.9mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: 4.3g
Protein: <1g