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In a skillet, heat oil until hot. Add onion, ginger, garlic, jalapeno, and cardamom. Cook until wilted, stirring occasionally. Stir insugar and cook until light brown. Remove from flame and add rum (warning: may ignite). Return to heat and cook for two minutes until alcohol evaporates (flame will go out). Remove from heat and fold in berries and litchis. Adjust flavor with salt and pepper. Chill or serve warm with grilled chicken or white fish such as snapper or halibut. NOTES : Published in New Jersey Monthly Magazine, May 1999 issue, p. 28-29 For best results, use fresh litchis. Canned litchis or fresh honeydew melon may be substituted. Canned litchis can be found at any oriental grocery store or supermarket. Recipe by: Celebrated Food & Cafe, Maplewood, NJ Posted to CHILE-HEADS DIGEST by RST G
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|Serving Size: 1 Serving (4g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 28 (100%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 155.1mg||5 %|
|Potassium 5.6mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.2g|
|Protein 0.1g||0 %|
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Calories per serving: 28
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