September 02, 2012
3 Tbsp oil
1/2 Spanish onion, chopped
2 15-oz cans sliced carrots, well-drained
5 Tbsp honey
1/2 tsp kosher salt
Freshly ground black pepper
Juice of 1 large orange
3/4 to 1 cup pitted prunes
1/4 tsp ground cinnamon (optional)
1. Place a pan or shallow pot over medium heat and heat oil.
2. Sauté the onions until transparent. Add carrots, honey, salt, and pepper and mix. Cover pan and let cook over low heat for 20 minutes, gently mixing once or twice.
3. Add orange juice, prunes, and cinnamon (if using) and cover again. Let simmer on low for another 30 to 45 minutes or until juice gets absorbed. Mix occasionally to prevent carrots from sticking to the pan. Serve warm.
NOTE: Cooking over a slow, steady fire is the trick to delicious tzimmes.
VARIATION: You can add lemon zest before serving for a burst of flavor, or try substituting dried apricots for the prunes.