Grandma's Russian Jewish Carrot Tzimmes
1 hr 25 min6 servings
Sweet-spiced braised carrots with dried fruit and citrus, slowly baked until tender and glazed.
| prepPreheat oven to 350°F / 175°C | |||||
| 900 g carrots, peeled and cut into 2-inch pieces | Blanch carrots in salted water, 5 min | Combine carrots, fruit, zest, juice & spices | Cover with foil, bake 350°F / 175°C, 30 min | Uncover, stir, bake 30–40 min until glazed | Season with salt, rest 10 min, serve |
| 200 g pitted prunes | |||||
| 200 g dried apricots | |||||
| Zest of 2 oranges, in strips | |||||
| Juice of 2 oranges | |||||
| 85 g honey | |||||
| 55 g brown sugar | |||||
| 45 g unsalted butter, melted | |||||
| 1 teaspoon ground cinnamon | |||||
| ½ teaspoon ground ginger | |||||
| ¼ teaspoon ground cardamom | |||||
| Salt to taste | |||||
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