| 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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