Ginger Ale Tzimmes

"Posted by request. This version is adapted from a recipe by Anne Rosenzweig. This can be made a day or two ahead and reheated. I made this recently for the first time and really enjoyed it. Someone suggested sprinkling each serving with some brown sugar, which I think would be a nice idea too."
photo by HeatherFeather photo by HeatherFeather
photo by HeatherFeather
Ready In:




  • Heat a large skillet over medium heat, add oil.
  • Add onion to the pan and saute, lowering heat as needed, until onion is very soft- about 10 minutes.
  • Add carrots,ginger ale,and chicken broth,then raise the heat a bit so that the liquid is simmering (around medium), and cook until carrots begin to soften about 7-10 minutes.
  • Add all remaining ingredients, except salt & pepper, and continue cooking until veggies are very tender, another 15 or so (I dropped a lid on the pan, slightly ajar to help this cook a bit faster).
  • You may need to add a little extra chicken broth for moisture if it starts to get dry- you don't want this to dry out.
  • Season well with salt and pepper, removing cinnamon stick before serving.

Questions & Replies

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  1. growing up in NY, a "tzimmes" meant "a big deal", and this recipe is a big deal, it was great! it was lighter than the usual, and tasted great. i used organic apricots and dried plums. i love the fact that you use your judgement as it cooks. i think i used 3 c of chicken broth in total. i used the small baby carrots which i left whole, and threw in a few handfuls. the veggie lovers in my house loved this!
  2. This was a great recipe! I brought it to a Passover Seder and it was just wonderful. It had a Moroccan feel to it probably due to the apricots and cinnamon, and I love Moroccan food. I ended up keeping the lid on most of the time and ended up using 1 can of chicken broth, and taking the lid off at the end to let some of the liquid evaporate. My 4 yr old picky DD really enjoyed it too.



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