Carrots with Rum Raisins

Carrots with Rum Raisins

An elegant side dish that is sure to collect compliments.

Prep Time

35

Minutes

Total Time

1:43

Hr:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Instead of the rum, you can use 1/2 cup water mixed with 1 teaspoon rum extract.
Did You Know...
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.
How-To
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:

1 Serving (1 Serving)
  • Calories 190
    • (Calories from Fat 110 ),
  • Total Fat 12 g
    • (Saturated Fat 7 g,),
  • Cholesterol 35 mg;
  • Sodium 300 mg;
  • Total Carbohydrate 22 g
    • (Dietary Fiber 4 g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1 Fruit;
    • 1 Vegetable;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.