Carrot and Fruit Tzimmis

Tzimmis, a Yiddish word meaning 'a big fuss' or 'mixed up,' is a sweet vegetable stew usually made with carrots and dried fruit. This is a nice side dish for beef or chicken entrees.

Ingredients:

1 pound of carrots

1/2 cup of dried apricots

1/2 cup of dried pitted prunes

1 1/2 to 2 cups of apple juice, or 1 cup water and 1 cup of orange juice

3 tbsp honey

3 tbsp of freshly squeezed lemon juice

1) Peel carrots and cut into diagonal 1/2 wide pieces. Put carrot slices in a microwave save dish with 1/4 cup water and microwave on HI for 5-6 minutes to pre-cook a bit, otherwise the carrots will be too crunchy.

2) Put pre-cooked carrots and dried fruit in a 2 quart pot with enough apple juice (or water plus orange juice) to cover, heat to boil, then lower to simmer.

3) Add honey and lemon juice, then simmer uncovered over medium-low heat, uncovered, for about 45 minutes. Add more juice if the tzimmis seems dry.

4) When carrots are tender, stir to glaze evenly and serve.

Pressure cooker method for tzimmis:

• No need to pre-cook carrots.

• Put sliced carrots, apricots, and prunes in a pressure cooker with 1 cup of apple juice or orange juice

• Put lid on pressure cooker, bring to HI heat (15 lbs), and cook for 7 minutes.

• Quick-cool, remove lid. Add 2 tbsp of honey and 2 tbsp of lemon juice, stir to coat evenly, and serve.

Serves 4