Tamarind-apricot sauce

Yield: 1 1/4 cups

Measure Ingredient
1 can Sweetened tamarind nectar (8oz)
4 ounces Apricot jam
2 tablespoons Honey
1 teaspoon Dijon style mustard (opt)

FORMATTED BY LISA CRAWFORD

Bring the nectar and jam to a boil and cook until thickened. Stir in honey and mustard.

Nutritional info per tablespoon: 24 cal; tr pro, 6g carb, tr fat, 6mg sodium

Source: Miami Herald, 10/5/95

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