Carrots With Rum Raisins

1. 1

   Pour rum over raisins.

2. 2

   Let stand 30 minutes.

3. 3

   Cook onions in butter/margarine in 10 inch skillet over low heat for 5 minutes, stirring occasionally until onions begin to soften.

4. 4

   Stir in carrots, raisins and rum.

5. 5

   Cook until rum is evaporated.

6. 6

   Stir in wine, salt and dill weed.

7. 7

   Cover and cook over medium heat 20 minutes or until carrots are tender.

8. 8

   Stir in heavy cream and heat to boiling.

9. 9

   Boil uncovered for 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.