| 1/2 | cup rum |
| 1/2 | cup raisins |
| 8 | pearl onions, peeled and cut in half |
| 3 | tablespoons butter or margarine |
| 2 | pounds baby-cut carrots |
| 1/3 | cup dry white wine or apple juice |
| 3/4 | teaspoon finely chopped fresh dill weed or 1/4 teaspoon dried dill weed |
| 3/4 | teaspoon salt |
| 1/4 | teaspoon crushed red pepper |
| 3/4 | cup whipping (heavy) cream |
| 1. | Pour rum over raisins. Let stand 30 minutes. |
| 2. | Cook onions in butter 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. |
| 3. | Cover and cook over medium heat 25 minutes, stirring occasionally, until carrots are tender. |
| 4. | Stir in whipping cream. Heat to boiling. Boil uncovered 5 minutes, stirring occasionally. |
|
| Instead of the rum, you can use 1/2 cup water mixed with 1 teaspoon rum extract. |
|
| A liquor distilled from fermented sugar cane juice or molasses, rum varies in color and flavor depending on where it’s produced. Puerto Rico’s white and silver rums are light in body and flavor; Jamaican and Cuban rums tend to be more dark, rich and full-bodied. |
|
| Remove the skins from the pearl onions quickly by dunking them in boiling water for about 30 seconds. Once cool enough to touch, the skins will slip right off. |
Nutrition Information:
190 ( 110 ); 12 g ( 7 g); 35 mg; 300 mg; 22 g ( 4 g); 2 g 100 %; 10 %; 6 %; 4 % 1 ; 1 ; 2