This recipe is from JoAnne Sugimoto of Kaneohe Hawaii. Feel free to add or substitute any type of dried fruit that you like.
- 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
- 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
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.