Tzimmes is eaten on Rosh Hashanah because it is sweet and symbolizes our hope for a sweet New Year. This recipe was inspired by my great aunts – Shang and Emma. They were sisters and lived together all of their life. They were wonderful cooks and always made this delicious Tzimmes for the Jewish Holidays. We add a New England flair by including dried cranberries and maple syrup in the dish.
New England flavors are part of our tzimmes recipe, colorfully illustrated on our kitchen towel. A nice addition to your Rosh Hashanah or Succot celebrations!
- 2 tbsp extra virgin olive oil
- 1 red onion, finely chopped
- 1-1/4 cups carrots, peeled and chopped into coins
- 1-1/2 cups sweet potatoes, peeled and cubed
- juice of 1 orange (or 1/4 cup orange juice)
- 1/4 cup maple syrup
- 1/2 cup dried cranberries
- 1/2 cup dried figs
- 1/2 cup Medjool dates
- 1/2 tsp pepper
- 1/2 tsp cinnamon
- pinch of salt
- Heat olive oil in a hot sauce pan then add red onion.
- Cook onion on medium-low until soft.
- Add carrots and sweet potatoes and cook for 1-2 minutes.
- Add orange juice and maple syrup and cook for 5 minutes on low.
- Add remaining ingredients and cook until you can pierce the carrots and sweet potatoes with a knife (about 5 more minutes).