Carrots With Rum Raisins

• 1/2 c rum or 1/2 c water mixed with 1 teaspoon rum extract
• 1/2 c raisins
• 8 pearl onions, peeled and cut in half
• 3 tbsp stick butter
• 2 pounds baby carrots
• 1/3 c dry white wine or apple juice
• 3/4 tsp finely chopped fresh or 1/4 tsp dried dill weed
• 3/4 tsp salt
• 1/4 tsp crushed red pepper
• 3/4 c whipping (heavy) cream

1. Pour rum over raisins. Let stand 30 minutes. 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. Cover and cook over medium heat 25 minutes, stirring occasionally, until carrots are tender. Stir in whipping cream. Heat to boiling. Boil uncovered 5 minutes, stirring occasionally.

rum, raisins, pearl onions, butter, baby carrots, white wine, dill weed, salt, red pepper, whipping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=86902 (may not work)