apricot prune mui
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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.
(2)
yield
serving(s)
Ingredients For apricot prune mui
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4 pkgapricot, dried
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4 pkgpitted prunes, dried
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2 pkgmango, dried
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1/2 lblemon peel, dried
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3/4 lbli hing mui, (chinese preserved dried
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plums)
- YOU CAN ALSO SUBSTITUTE THE DRIED FRUITS FOR
- DRIED CRANBERRIES, DRIED CHERRIES, ETC.
- THE SAUCE:
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1 lblight brown sugar
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3 Tbsphawaiian rock salt
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3 Tbspwhiskey or rum
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1 tspchinese five spice powder
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10whole cloves
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1 1/2 cfreshly squeezed lemon juice
How To Make apricot prune mui
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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.
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2Remove from heat and cool completely.
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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.
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4Let stand for 4 to 5 days or even longer, covered, in a cool area, stirring occasionally. Makes about a gallon.
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5Fill your containers for gift giving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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