Stewed Carrots and Prunes

    1 hour 15 minutes

    This is a Jewish side dish called tzimmes which is traditionally served at Rosh Hashanah, but it makes a great dish any time.

    16 people made this

    Serves: 6 

    • 8 large carrots, sliced
    • 1 cup prunes
    • 2 cups (500ml) orange juice
    • 1/3 cup (75g) white sugar
    • 80g butter, melted
    • 1 teaspoon grated lemon zest
    • 1/2 teaspoon grated fresh ginger

    Preparation:10min  ›  Cook:1hour5min  ›  Ready in:1hour15min 

    1. Place carrot and prunes in a pot. Cover the vegetables with orange juice. Bring the mixture to a boil, let boil 10 minutes.
    2. Stir in sugar and butter. Simmer gently for 1 hour or until the liquid is almost absorbed.
    3. Sprinkle with lemon zest and ginger and let simmer another 5 minutes.

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    Reviews and Ratings
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    Reviews in English (13)


    I made so many changes I wasn't sure whether to write a review or a new recipe! First, I used fresh orange juice and plenty of orange zest. I replaced the prunes with dried apricots, halved the butter, and added honey. Tasted very good and orange-y.  -  30 Sep 2008  (Review from Allrecipes USA and Canada)


    a bit sweeter than other recipes I've tasted  -  29 Aug 2000  (Review from Allrecipes USA and Canada)


    i added a handful of raisins (for my raisin loving guests) and added honey towards the end instead of more sugar. also a bit of nutmeg or cinnamon really brings out the flavors. but a great recipe to tweak! thanks  -  03 Apr 2007  (Review from Allrecipes USA and Canada)