Carrot and Dried Fruit Tzimmes
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/3 cups oranges juice 9 tablespoons butter 1/4 cup honey
1-1/2 teaspoons ground ginger 1-1/2 teaspoons salt 1-1/4 teaspoons (packed) grated orange peel
4 pounds carrots, peeled, cut crosswise into 1/3-inch-thick rounds 3/4 cup dried apricot halves (about 4 ounces) 3/4 cup pitted bite-size prunes (about 4 ounces)
chopped fresh parsley (optional)



1 Bring orange juice, butter, honey, ginger, salt and orange peel to boil in heavy large pot over medium-high heat, stirring occasionally. Mix in carrots and apricots. Reduce heat to medium-low, cover and simmer until carrots are just tender, stirring occasionally, about 20 minutes. Add prunes and simmer uncovered until sauce is reduced to glaze, stirring gently, about 5 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.) Transfer tzimmes to large bowl; sprinkle with parsley, if desired.

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