Tamarind Balsamic Glaze/Syrup

Tamarind Balsamic Glaze/Syrup


  • Tamarind paste - 14 oz.
  • Water - 1 quart
  • Sugar, granulated - 3.5 lbs.
  • Balsamic Glaze - 6 cups

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  1. Bring water to a slight boil in a saucepan. Add in the sugar and tamarind and completely dissolve. Start breaking up the block of tamarind with a spoon to speed the process of dissolving the product with the sugar.

  2. Cook on low heat for approx. 30 minutes or until the liquid starts to coat the back of the spoon. When the coating of the spoon starts to happen then add in the balsamic glaze and continue to cook for 10 minutes and pull off the heat. Ensure during this process that constant stirring is occurring to avoid sticking the solids from the tamarind to the bottom of the pot along with the sugar from burning.

  3. When the sauce is complete. Allow for the product to cool for 1/2 hour and strain the sauce through a sauce strainer due to the tamarind paste has seeds. When straining the sauce you will need to use a spoon or a rubber spatula to force the liquid out of the pulp of the tamarind to maximize the most yield from the syrup.

  4. Store in a clean container and allow to cool. Place in the refrigerator until needed.

Chef Tips: Tamarind paste is an item that can be sourced in an Asian market. It is very dark in color, sticky and sweet, and sour. It is sold in small blocks.

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