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8 (12 oz.) pkg. pitted prunes
1 lg. pkg. preserved lemon peel
1 lg. pkg. seedless li hing mui
1 lb. box light brown sugar
3 tbsp. Hawaiian salt
3 tbsp. scotch, bourbon, brandy or sherry
1 tsp. Chinese Five spices
10 whole cloves
1 1/2 c. fresh juice

Combine brown sugar, salt, whiskey, Chinese Five spice, cloves and lemon juice in large container that can be covered. Add and toss prunes, lemon peel and li hung mui. Let stand for 4 days or longer. Toss mix at least 2 times a day. Makes 1 gallon of mui.
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