| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Asian |
Sauce |
8 |
Servings |
INGREDIENTS
| 2 |
oz |
Tamarind pulp (available in Asian and Indian markets) |
| 2 |
tb |
Honey |
| 1 |
tb |
Grated fresh ginger |
| 1/2 |
ts |
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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