APRICOT PRUNE MUI

Jo Anne Sugimoto Recipe

By Jo Anne Sugimoto sugarnspicetedibears

It is a local favorite here in Hawaii. I make this every year during the Holidays for gift giving. Either use mason jars or Holiday themed canning jars or plastic Holiday containers that have tight covers. Add a bow on the top, and it looks so festive. Besides it's "ono" delicious! The photo is not mine but it looks exactly like how is should be.


Recipe Rating:
 2 Ratings
Serves:
Makes approx. 1 gallon

Ingredients

4 pkg
apricot, dried
4 pkg
pitted prunes, dried
2 pkg
mango, dried
1/2 lb
lemon peel, dried
3/4 lb
li hing mui, (chinese preserved dried
plums)
YOU CAN ALSO SUBSTITUTE THE DRIED FRUITS FOR
DRIED CRANBERRIES, DRIED CHERRIES, ETC.
THE SAUCE:
1 lb
light brown sugar
3 Tbsp
hawaiian rock salt
3 Tbsp
whiskey or rum
1 tsp
chinese five spice powder
10
whole cloves
1 1/2 c
freshly squeezed lemon juice
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Directions Step-By-Step

1
Combine all the ingredients for the sauce in a medium saucepan and cook over medium heat for 20 minutes. Lower the heat and cook for another 20 to 25 minutes, stirring occasionally.
2
Remove from heat and cool completely.
3
In a large container, put all the dried fruits together with the cooled sauce, mix well till all the fruits are fully covered with the sauce.
4
Let stand for 4 to 5 days or even longer, covered, in a cool area, stirring occasionally. Makes about a gallon.
5
Fill your containers for gift giving.

About this Recipe

Course/Dish: Fruit Appetizers
Other Tag: Quick & Easy