APRICOT PRUNE MUI
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.
pitted prunes, dried
lemon peel, dried
li hing mui, (chinese preserved dried
YOU CAN ALSO SUBSTITUTE THE DRIED FRUITS FOR
DRIED CRANBERRIES, DRIED CHERRIES, ETC.
light brown sugar
hawaiian rock salt
whiskey or rum
chinese five spice powder
1 1/2 c
freshly squeezed lemon juice
1Combine 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.
2Remove from heat and cool completely.
3In 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.
4Let stand for 4 to 5 days or even longer, covered, in a cool area, stirring occasionally. Makes about a gallon.
5Fill your containers for gift giving.