2 c Seafood stock
5 tb Honey
2 tb Tamarind concentrate
2 tb Fresh ginger root, minced
2 tb Jerk seasoning
Combine the ingredients in a saucepan and bring the mixture to a
boil over high heat. Reduce the heat and simmer the sauce until it's
reduced by one third, approximately 10 minutes. Serve the sauce warm.
It keeps, refrigerated, for several days.
* Variation: If you want to pair the sauce with chicken, a delicious
combination, substitute chicken stock for the seafood stock. To make
the sauce hotter, in true Jamaican fashion, add part of a minced
Habanero or Scotch bonnet chile. Proceed cautiously, though, because
these are the most blistering chiles known.