Instructions: 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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