SYR: Easy Tamarind Sauce
Source of Recipe
"A Fistful of Lentils", by Jennifer Felicia Abadi
1 cup fresh lemon juice
4 cups unsweetened prune juice
2 1/2 cups unsweetened applesauce
1 cup apricot jam
-- (preferably with no sugar added)
1 cup dark brown sugar -- firmly packed
2 tablespoons Worcestershire sauce*
*Use Lea & Perrins or another brand that has tamarind listed as an ingredient.
Place all the ingredients in a large soup pot and mix well. Bring to boil over medium-high heat and let boil for 10 minutes, stirring often. Reduce the heat to low and simmer, uncovered, until the sauce has cooked down to a consistency that resembles prune butter, 2 1/2 to 3 hours (remember to stir occasionally, making sure that the sauce does not burn).
Remove from the heat allow to cool fully, and store in a a jar in the refrigerator for several months.
Note: This is a imitation version of tamarind sauce, and is a good substitute and easy to make. When using this tamarind sauce in place of the more traditional one, the author suggests not using any extra sugar that the recipe calls for or the result will be too sweet.
Makes 2 1/2 to 3 cups
Source: "A Fistful of Lentils", by Jennifer Felicia Abadi
Categories: Jewish, Sauces, Syrian
Recipe typed for you by Judi Mae Phelps
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