Rum-glazed Carrots -- Quad-Cities Online Recipe Book
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Side Dishes:

Rum-glazed Carrots

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May substitute 1 to 2 teaspoons rum extract and 1/2 cup apple juice for rum if desired.

Ingredients

1/2 cup margarine
3 pounds whole medium carrots, trimmed (16 carrots)
1/2 cup packed dark brown sugar
1/2 cup dark rum
1/4 cup light raisins
1/2 teaspoon pepper

Instructions

Melt margarine 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. Use two utensils, such as a fork and spoon, and turn carrots gently. 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. Serves 8.



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  Today is Tuesday, Oct. 21, the 294th day of 2014. There are 71 days left in the year.

1864 -- 150 years ago: The weather is discouraging for our great Democratic rally tomorrow, but never mind that. Let our Rock Island people show they can make a big procession themselves, rain or shine.
1889 -- 125 years ago: Apparatus arrived for drilling an artesian well on the premises of George Warner's Atlantic Brewery.
1914 -- 100 years ago: The German army continued its attacks on the allies line near the Belgian coast.
1939 -- 75 years ago: The farm home of Mr. and Mrs. Gus Zachert northwest of Buffalo Prairie, burned to the ground.
1964 -- 50 years ago: WVIK-FM, noncommercial educational radio station at Augustana College, will return to the air tomorrow. The station operates at a power of 10 watts at 90.9 megacycles on the frequency modulation band. The station is operated with a staff of 92 students.
1989 -- 25 years ago: An avenue of lights, 13 Christmas trees strung with more than 44,000 sparkling lights, will expand the Festival of Trees beyond the walls of RiverCenter in downtown Davenport in mid-November.


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