Prep 5 mins
Cook 30 mins
Another one from the world's best Mama. Tzimmes is a yiddish word for a sweet culinary creation made of various stewed fruits and vegetables and is a great complement to roasted meats. Enjoy!
- 1 1⁄2 lbs carrots, peeled and sliced into coins
- 1 tablespoon margarine (or butter if preparing a dairy meal)
- 1 tablespoon vegetable oil
- 3 tablespoons honey
- 3 tablespoons brown sugar
- 3 tablespoons freshly squeezed lemon juice
- 1⁄2 cup seedless golden raisin
- kosher salt
- fresh ground black pepper
- Mix all of the ingredients in a medium saucepan and bring to a boil over high heat.
- Cover, reduce the heat and simmer gently until the carrots are crisp tender, about 25 minutes.
- Remove the cover from the pan, raise the heat and cook the carrots until most of the liquid has evaporated and the sauce is thickened, about five minutes.
These are very tasty, I also added some dried cranberries. I belive that the amount of liquid was left out of the recipe. I used just enough water to cover the carrots. I think you could use apple juice. I will be making this again.
Great Recipe. I added a little bit of Pure Maple Syrup, vanilla, cinnamon, nutmeg and ginger, Take Care and Be Well Iqtelnet
Great recipe. I added some moist prunes to the pot and let my 11 year old prepare. It was her addition to the Rosh Hashannah dinner table.