Carrots With Rum Raisins

Ingredients

• 12 c rum or 12 c water mixed with 1 teaspoon rum extract
• 12 c raisins
• 8 pearl onions peeled and cut in half
• 3 tbsp stick butter
• 2 pounds baby carrots
• 13 c dry white wine or apple juice
• 34 tsp finely chopped fresh or 14 tsp dried dill weed
• 34 tsp salt
• 14 tsp crushed red pepper
• 34 c whipping heavy cream

Directions

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