Ô Mai Cranberry
(original by Uyên Thy, modified by Bún)

1 bag dried cranberry 64oz from Costco
1 - 1.5 lbs ginger, peeled, slice
1.5 lb calamondin, cut in half, squeeze the juice, strain the seed. Keep both juice & the Calamondin separately.
1 cup shredded cam thảo, purchase at Chinese herb store
2-3 TBS xí mụi powder
1/2 TB salt
1 TB sugar

175F for 6.5 -7 hours.

Grind the ginger slice in food processor for about 15-30 seconds.
Remove.
Grind the Calamondin in the food processor for about 15 seconds, remove
Mix everything together throughly, except cam thảo
Put the mixture in the fridge for 2 days. Then bake at 200F for about 6 hrs with the door crack open, mix it up for even bake about every 1.5 hrs.
When you feel the mixture is drying up, about 1 hour prior to finish, mix in cam thảo. Continue to bake until done.
-Calamondin makes it taste so much better then kumquat
-I only use 1 TB sugar
-I added xí muội powder, purchase at Vua Khô Bò
-adjust ginger & cam thảo measurement as you wish
You can Also add a few TBS of Japanese peach wine to marinate, it give s a nice aroma & taste.

Duyen ơi!

CT ô mai của cô Uyen Thy, khong phải của chị.
Mình chỉ modify theo ý thích

Thanks em