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Tzimmes, Carrot-Apricot (P, KLP, TNT)
Source: Adapted from "Fast and Festive Meals for the Jewish Holidays," by Marlene Sorosky
Serves: 4

1 pound carrots
3/4 cup orange juice
3 tablespoons margarine
2 tablespoons honey
1/2 teaspoon ginger, ground
1/2 teaspoon salt
1/2 cup dried apricots
1/4 cup raisins

Peel the carrots and slice very thin.

Combine the next 5 ingredients in a skillet. Bring the sauce to a boil, stirring to blend. Stir the carrots into the sauce. Cover the skillet and simmer on low heat for 10 minutes.

Meanwhile, coarsely chop the apricots with kitchen shears. Stir in the apricots and raisins and simmer for 8 more minutes. Uncover and simmer until most of the juice is absorbed.

This recipe can be doubled. It can be prepared the day before and warmed in the microwave or served at room temperature.

Poster's Notes:
I also don't usually care for Tzimmes recipes because they are too heavy for my taste, but here's a carrot Tzimmes that I adapted from Marlene Sorosky's "Fast and Festive Meals for the Jewish Holidays." It has a really bright fresh taste that everyone seems to enjoy.

Posted by Marlene Arnold

Nutritional Info Per Serving: N/A