Carrots with Rum Raisins

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


Pour rum over raisins. Let stand 30 minutes.

Cook onions in margarine 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.

Note: 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.

Makes 8 servings
____________________________________________________________

This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.