Tzimmes

Tzimmes is a traditional Jewish recipe, usually served on Rosh Hashanah.  It has a base of carrots with a root vegetable and dried fruit added.  Cooked in a syrup of honey and cinnamon, this is a delicious addition to the sweet dishes on your Rosh Hashanah table or with any meal during the Autumn season.

I used dried apricots and cherries, but you can also use raisins, prunes, or other dried fruit.  Yams or sweet potatoes are called for in this recipe, but you could use another root vegetable as well.  Click here to view the original recipe. 

Pronunciation

Although not Hebrew in origin, Tzimmes starts with the sound of the Hebrew letter tsadi, which makes the sound at the end of the English word “nuts.”  It’s “tsim-ees”.

Ingredients

• 1 pound carrots, peeled and chopped into 1-inch chunks
• 2 pounds sweet potatoes, peeled and chopped into 1-inch chunks
• 1/2 cup dried cherries
• 1/2 cup dried apricots
• 1/2 cup fresh orange juice, plus the zest from 1 orange
• 1/2 cup dry white wine
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/4 cup (1/2 stick) butter, plus more for greasing pan

Directions

1. Preheat oven to 350°F. Grease an 11×7 inch baking pan and place carrots, sweet potatoes, dried cherries and dried apricots in pan.

• In a medium bowl, whisk together orange juice, zest, white wine, brown sugar, cinnamon and salt. Pour over the vegetable mixture and bake for 1 hour.

• After 1 hour, if liquid is completely reduced, add a touch of water. Dot with butter and bake for 30 more minutes until vegetables are tender and liquid has become a glaze.