Carrots
with
Rum
Raisins
-
serves
8
1/2
cup
rum
or
1/2
cup
water
mixed
with
1
teaspoon
rum
extract
1/2
cup
raisins
8
pearl
onions,
peeled
and
cut
in
half
3
tbsp
stick
margarine
or
butter
2
pounds
baby
carrots
1/3
cup
dry
white
wine
or
apple
juice
3/4
tsp
finely
chopped
fresh
or
1/4
tsp
dried
dill
weed
3/4
tsp
salt
1/4
tsp
crushed
red
pepper
3/4
cup
whipping
(heavy)
cream
Pour
rum
over
raisins.
Let
stand
30
minutes.
Cook
onions
in
margarine
in
3-quart
saucepan
over
low
heat
5
minutes,
stirring
occasionally,
until
onions
begin
to
soften.
Stir
in
carrots
and
raisins
(with
rum).
Cook,
stirring
occasionally,
until
liquid
has
evaporated.
Stir
in
wine,
dill
weed,
salt
and
red
pepper.
Cover
and
cook
over
medium
heat
25
minutes,
stirring
occasionally,
until
carrots
are
tender.
Stir
in
whipping
cream.
Heat
to
boiling.
Boil
uncovered
5
minutes,
stirring
occasionally.
Submitted By (Miki)
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