Carrots with Rum Raisins

 

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.