Carrots with Rum Raisins

Name: Carrots with Rum Raisins
Prep time: 35 min
Total time: 1 h 43 min
Yield: 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

Ingredients:10
Servings:8

By Betty Crocker Kitchens(Opens in a new tab)Updated 08/08/2016

Carrots with Rum Raisins

Ingredients:10
Servings:8

An elegant side dish that is sure to collect compliments.

Carrots with Rum Raisins

Prep time:35 min
Total time:1 hr 43 min
Ingredients:10
Servings:8

Ingredient

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

Instructions

Step 1
Pour rum over raisins. Let stand 30 minutes.

Step 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.

Step 3
Cover and cook over medium heat 25 minutes, stirring occasionally, until carrots are tender.

Step 4
Stir in whipping cream. Heat to boiling. Boil uncovered 5 minutes, stirring occasionally.

Recipe 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.

Nutrition Facts

Servings: 8

Serving Size: 1 Serving

Amount Per Serving Calories :

Nutrition Facts
Food Component / Nutrient	Amount	% , Daily Value*
Vitamin A	Value Not Available	100%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Exchanges

Fruit 1 ,
Vegetable 1 ,
Fat 2

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Recipe 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.

Nutrition Facts

Food Component / Nutrient

Amount

% , Daily Value*

Vitamin A

Value Not Available

100%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Carrots with Rum Raisins

Carrots with Rum Raisins

Carrots with Rum Raisins

Ingredient

Instructions

Recipe Tips

Nutrition Facts

Exchanges

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Related Products

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Related Recipes

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Bake Up Something Special

Carrots with Rum Raisins

Carrots with Rum Raisins

Carrots with Rum Raisins

Ingredient

Instructions

Recipe Tips

Nutrition Facts

Exchanges

Related Products

Related Recipes

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