Tzimares

 

Bright, colorful, and irresistibly sweet, tzimmes is a cherished Ashkenazi Jewish delight! Often gracing holidays like Rosh Hashanah for a sweet new year and Passover, this dish is such a hit that many enjoy it year-round. Crafted from carrots, dried fruits like raisins and prunes, plus root veggies, it's all about the love!

Cooking tzimmes? Easy peasy! Low and slow over gentle heat makes it perfectly tasty every time. Enjoy this scrumptious side with any meal!

What to Serve with Tzimmes 

Tzimmes shines as a side dish, perfectly complementing brisket, stews, roast chicken, or dumplings. Its sweetness balances savory meats beautifully! 

Tips for Making Traditional Tzimmes 

For vegetarian tzimmes, opt for vegetable broth and swap honey with agave nectar or maple syrup for vegan-friendly goodness!

Spice it up with nutmeg, allspice, or ground cloves. No dried cranberries? Raisins work wonders, too!

How to Store Tzimmes

Let your tzimmes cool, then transfer to an airtight container and store in the fridge for up to 3 days.

Can You Freeze Tzimmes?

Absolutely! Frozen tzimmes will last up to 4 months.

Ingredients

1 ½ lbs orange sweet potatoes, peeled and chopped into 1-2 inch pieces 

1 ½ lbs white sweet potatoes, also peeled and chopped 

1 lb carrots, cut into 1-inch rounds 

6 oz dried apples  

6 oz dried cranberries 

For the flavor boost:  

2 cups orange juice   

½ cup honey   

½ cup brown sugar    

2 tsp cinnamon   

Plus:   

1 ½ cups chicken broth   

12 oz pitted prunes     

Salt & pepper to taste

Cooking Directions:

Put the carrots and both types of sweet potatoes into a large pot. Layer the apples and cranberries over the vegetables. In a bowl, combine the orange juice, honey, sugar, cinnamon, salt, and pepper. Add the mixture to the pot. Pour the chicken broth into the pot. It should cover the vegetables about halfway.

Bring to a simmer, then stir once. Cover with a lid, lower the heat, and continue simmering for 45 minutes. Stir, add the prunes, and cook for 15 minutes more. Serve.

Elizabeth Kilbride is a Writer and Editor with 40 years of experience in writing, 12 of which are in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-analysis, a master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

 

Passover Recipes, Kilbride, Jewish Cuisine, Potpourri of Frugality