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Carrots with Rum Raisins

An elegant side dish that is sure to collect compliments.

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( 8 Ratings)

8 Ratings

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Member Reviews ( 3 )

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Prep Time 35 min
Total Time 1 hr 43 min
Servings 8

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 190
Calories from Fat: 110 ),

% Daily Value

Total Fat: 12 g; 12 %
(Saturated Fat 7 g, 7 % ),
Cholesterol: 35 mg; 35 %;
Sodium: 300 mg; 300 %;
Total Carbohydrate: 22 g; 22 %
(Dietary Fiber 4 g 4 % ),
Protein: 2 g; 2 %

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 10%;
Calcium: 6%;
Iron: 4%;

Exchanges:

1 Fruit; 1 Vegetable; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 11/27/2007 7:49:08 PM REPORT ABUSE V Scudder said:

Rating:

Mouth-watering, super-easy recipe! My husband loved it!!

This reply was: Helpful Inspiring

Posted 1/15/2007 10:12:10 AM REPORT ABUSE S. Till said:

Rating:

What a fabulous surprise this dish turned out to be! The biggest hit at the Christmas dinner table. My mother and I were skeptical while preparing the dish together, but it turned out delicious. Do not omit red pepper because is a must with this recipe. Everyone young and old loved the dish. Yum!

This reply was: Helpful Inspiring

Posted 11/22/2006 9:36:34 AM REPORT ABUSE LIBrenda said:

Rating:

I made this dish last Christmas and my mother in law begged me to make it again this year. Even the non-veggie eaters came back for seconds with this dish. It was SO easy and SO yummy! The only thing I didn''t add was the crushed red pepper (I forgot) but the dish was so good we didn''t miss it. Its a very elegant twist on a boring veggie!

This reply was: Helpful Inspiring