Carrot & Prune Tzimmes

By • February 28, 2011 • 0 Comments



Serves 6-8

  • 2 pounds carrots, peeled and sliced
  • 1/2 cup honey
  • 1/3 cup frozen orange juice concentrate, thawed
  • 1 8oz package pitted prunes
  • 1 teaspoon cornstarch, mixed with 1/4 cup water
  1. Put carrots in a pot, cover with water, and boil until tender but still crisp - about 10 minutes.
  2. Add the honey and orange juice concentrate, and simmer until thickened, about 15 minutes.
  3. Add the prunes and simmer until they are soft - another 20-30 minutes.
  4. Add the cornstarch-water mixture and stir until the mixture is further thickened.

Tags: passover

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