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Rum-Glazed Carrots

Ingredients

  • 1/2 cup butter or margarine
  • 3 lbs. whole medium carrots, trimmed
  • (about 16 carrots)
  • 1/2 cup packed brown sugar
  • 1/2 cup dark rum
  • 1/4 cup raisins
  • 1/2 tsp pepper

Directions

Melt butter in a large skillet over medium heat. Add carrots and toss to coat. Cook until just tender and beginning to brown, about 30 minutes, turning every 10 minutes.

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Combine brown sugar, rum, raisins and pepper in a bowl; mix well. Pour evenly over carrots. Reduce heat to low and cook 10 minutes. stirring occasionally. Spoon into a bowl and serve hot.

Tips from the 'Test Kitchen': Substitute 1-2 tsp rum extract and 1/2 cup apple juice for rum if desired. The carrots should remain whole while cooking for peak flavor, texture and presentation. Use two utensils, such as a fork and spoon, and turn carrots gently.

I use baby carrots and Captain Morgan Rum. (occasionally I'll also add some flaked coconut for presentation)

Serves 8

Source: American Profile, Mary J. Lewis, Eatonton, Ga

By Laurie from Pahrump

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