Apple-tamarind sauce

Yield: 4 servings

Measure Ingredient
2 ounces Tamarind pulp (available in
Asian and Indian markets)
2 tablespoons Honey
I tablespoon grated fresh
½ teaspoon Salt
8 McIntosh apples, peeled,
Cored, and cut into 3/4-inch

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.


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