APRICOT PRUNE MUI
Pinched 64 timesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|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|
YOU CAN ALSO SUBSTITUTE THE DRIED
DRIED CRANBERRIES, DRIED CHERRIES,
|1 lb||light brown sugar|
|3 Tbsp||hawaiian rock salt|
|3 Tbsp||whiskey or rum|
|1 tsp||chinese five spice powder|
|1 1/2 c||freshly squeezed lemon juice|
Kaneohe, HI (pop. 210,402)
Member Since Oct 2010
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.
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.
Remove from heat and cool completely.
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.
Let stand for 4 to 5 days or even longer, covered, in a cool area, stirring occasionally. Makes about a gallon.
Fill your containers for gift giving.