Best 9 Fruit Tzimmes Recipes

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Fruit tzimmes, a delectable dish often served during Jewish holiday meals, is a sweet and savory stew made from dried fruits, vegetables, and meat. With its origins in Eastern European Jewish cuisine, this dish is a harmonious blend of flavors and textures. The dried fruits, such as prunes, apricots, and raisins, add a delightful sweetness, while the vegetables, typically carrots, potatoes, and parsnips, provide a hearty and savory base. Whether you prefer beef, chicken, or a vegetarian option, the choice of meat adds richness and depth to the stew. As it simmers, the flavors of the ingredients meld together, creating a comforting and heartwarming dish that is sure to impress your family and friends.

Let's cook with our recipes!

TZIMMES



Tzimmes image

Tzimmes is a traditional stew for Passover, made from a combination of sweet potatoes and dried fruit. This crowd-pleasing side dish is easy to make so be sure to have enough on hand.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 10

9 medium carrots, (about 1 pound), peeled
4 sweet potatoes, (about 2 pounds)
1 cup bite-size pitted prunes, (about 6 ounces)
1 cup dried apricots, (about 5 ounces)
2 tablespoons fresh lemon juice
1/3 cup fresh orange juice
1/4 cup honey
1 teaspoon ground cinnamon
2 1/2 teaspoons orange zest, (from one orange)
1/4 teaspoon salt

Steps:

  • Heat oven to 350 degrees. Cut carrots into 2-inch pieces. Bring a large saucepan of water to a boil, and lower heat to medium; add sweet potatoes in their skins, and cook for 20 minutes, adding the carrots after 10 minutes. Drain in a colander, and set aside until cool enough to handle.
  • Peel sweet potatoes, and cut into 1-inch chunks. Place in a large bowl along with carrots and remaining ingredients. Mix well, and transfer to a 2-quart baking dish.
  • Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven, and serve immediately.

TZIMMES



Tzimmes image

Tzimmes is a traditional and delicious Jewish dish, often served at holidays and family get-togethers. The sweet dish symbolized good luck.

Provided by Kristina Vanni

Categories     Appetizer     Brunch     Dinner     Lunch     Side Dish     Snack

Time 2h30m

Yield 10

Number Of Ingredients 12

3 pounds sweet potatoes
2 pounds medium carrots
2 cups prunes (pitted)
3 teaspoons orange zest (freshly grated)
1 cup orange juice (freshly squeezed)
1 cup water
1/4 cup honey
1/4 cup brown sugar (firmly packed)
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup unsalted butter (cold and cubed)

Steps:

  • Enjoy!

Nutrition Facts : Calories 335 kcal, Carbohydrate 73 g, Cholesterol 12 mg, Fiber 10 g, Protein 4 g, SaturatedFat 3 g, Sodium 232 mg, Sugar 39 g, Fat 5 g, ServingSize Serves 8-10, UnsaturatedFat 0 g

VEGETABLE - FRUIT TZIMMES



Vegetable - Fruit Tzimmes image

From "A Little Jewish Cookbook" by Barbara Bloch. I've had this book a long time and this was the first tzimmes I ever made and it was well received. You can add some cinnamon if you like. I use the canned yams so no need to soften them as you do the carrots. I like the short cut! I just made this again and added dried apricots and orange zest. You can be creative with this dish.

Provided by Oolala

Categories     Yam/Sweet Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

3 large carrots, thickly sliced
3 yams or 3 sweet potatoes, peeled and thickly sliced
1/2 lb prune, pitted and soaked until softened
3 granny smith apples, peeled, cored and thickly sliced
8 tablespoons brown sugar
salt, to taste
fresh ground pepper, to taste
3 tablespoons margarine or 3 tablespoons schmaltz
1 cup water or 1 cup orange juice

Steps:

  • Preheat oven to 350 degrees F.
  • Parboil carrots and yams in lightly salted water until not quite tender.
  • Drain vegetables and prunes.
  • Layer carrots, yams, prunes, and apples in a casserole dish, sprinkling layers with sugar, salt, pepper and dot with butter, margarine, or schmaltz.
  • Pour 1 cup of water or orange juice into the casserole dish, cover and bake for 30 minutes or until apples are tender.
  • Uncover and bake for about 5 minutes or until top is lightly browned.
  • Serve hot as an accompaniment to main dish.

Nutrition Facts : Calories 419.5, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 86, Carbohydrate 92.6, Fiber 10.7, Sugar 41.6, Protein 3.4

TZIMMES



Tzimmes image

No Rosh Hashanah celebration is complete without a serving of tzimmes, a dish of root vegetables and dried fruits. The fruit and honey in the mix symbolize the sweetness of the New Year. The carrots and sweet potatoes are cut into rounds to honor the tradition of hope for goodness and sweetness without end. This version of the classic dish gets a savory undertone from a full cup of vegetable broth, making it all the better to pair with a slice of brisket or roast chicken.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 15

4 tablespoons salted butter or vegan butter substitute (see Cook's Note)
1 1/2 pounds medium rainbow carrots, sliced into 1/2-inch-thick rounds (see Cook's Note)
1 1/2 pounds small sweet potatoes, peeled and sliced into 1/2-inch-thick rounds (see Cook's Note)
4 ounces red pearl onions, peeled (about 1 cup)
1/3 cup candied ginger, roughly chopped
10 dried apricots
10 prunes, pitted
1 cup low-sodium vegetable broth
1/4 cup honey
1 cinnamon stick
1 teaspoon kosher salt
Pinch fine sea salt
Ground cinnamon
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt 2 tablespoons of the butter in a medium skillet over medium heat and then add the carrots, sweet potatoes and onions. Sauté, stirring frequently, until lightly browned all over, about 8 minutes. Spread the vegetables evenly in a 9-by-13-inch casserole and tuck the ginger, apricots and prunes around the dish.
  • Add the vegetable broth and honey to a small bowl and whisk together to combine. Pour over the fruits and vegetables, then submerge the cinnamon stick. Cover the dish with aluminum foil and braise for 30 minutes. Remove the foil, stir the mixture and continue cooking (uncovered) until the vegetables are tender and the sauce is reduced and thickened to a syrupy consistency, about 30 minutes more.
  • Break the remaining 2 tablespoons butter into small pieces, dot over the top and gently stir to coat the vegetable mixture in the reduced sauce. Sprinkle with a pinch of sea salt and a light shake of cinnamon. Serve topped with mint and parsley.

FRUIT TZIMMES



Fruit Tzimmes image

Make and share this Fruit Tzimmes recipe from Food.com.

Provided by Elmotoo

Categories     Dessert

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 lb mixed dried fruit (prunes, peaches, pears apricots, raisins)
1/2 cup brown rice
4 tablespoons honey
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 cups boiling water
2 tablespoons flour
2 tablespoons butter
1 cup water

Steps:

  • Wash fruit in hot water; drain well.
  • Combine fruit with rice, honey, seasonings and water.
  • Bring to a boil, then reduce heat and simmer slowly until the rice is tender (about 20 minutes). If necessary, add a little water.
  • Heat flour over medium heat in a small skillet until light brown, stirring constantly to prevent burning. Stir in butter.
  • Slowly add water, stirring constantly. When smooth and thick, add to fruit mixture. Cook until the fruit liquid has thickened.
  • Transfer to a casserole; brown lightly under the broiler flame for a few minutes.
  • Serve hot as a dessert -- we serve it as a side dish with meat and poultry, also.

Nutrition Facts : Calories 235.2, Fat 4.5, SaturatedFat 2.5, Cholesterol 10.2, Sodium 231.9, Carbohydrate 49.8, Fiber 3.6, Sugar 11.6, Protein 2.5

CARROT TZIMMES



Carrot Tzimmes image

Carrots are sliced into coins and eaten as a symbol of prosperity and good luck in the Jewish New Year.

Provided by Betty Bauman

Categories     Side Dish     Vegetables     Carrots

Time 50m

Yield 6

Number Of Ingredients 8

1 tablespoon canola oil
1 ½ pounds carrots, peeled and cut into 1/4-inch rounds
⅓ cup seedless golden raisins
¼ cup freshly squeezed orange juice
1 ½ tablespoons honey
1 ½ tablespoons brown sugar
kosher salt and ground black pepper to taste
2 tablespoons minced fresh parsley

Steps:

  • Heat oil in a pan over medium-high heat. Add carrots, raisins, orange juice, honey, brown sugar, salt, and pepper; bring it to a boil. Reduce heat; cover and simmer until carrots are tender, about 25 minutes. Uncover, raise heat to high, and cook until sauce has thickened, about 5 minutes. Sprinkle parsley on top before serving.

Nutrition Facts : Calories 128.8 calories, Carbohydrate 27 g, Fat 2.7 g, Fiber 3.6 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 148 mg, Sugar 19.3 g

ORANGE JUICE TZIMMES



Orange Juice Tzimmes image

Stewed carrots and prunes, sweetened with sugar and orange juice.

Provided by Ellen Finkelstein

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 1h15m

Yield 6

Number Of Ingredients 7

8 large carrots
1 cup prunes
2 cups orange juice
⅓ cup white sugar
4 tablespoons butter, melted
1 teaspoon grated lemon zest
½ teaspoon grated fresh ginger root

Steps:

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

Nutrition Facts : Calories 255.4 calories, Carbohydrate 46.8 g, Cholesterol 20.4 mg, Fat 8.2 g, Fiber 4.9 g, Protein 2.3 g, SaturatedFat 4.9 g, Sodium 122.8 mg, Sugar 34.8 g

"TZIMMES" CHICKEN WITH APRICOTS, PRUNES, AND CARROTS



This holiday-ready dinner has all the flavors of tzimmes, the traditional Jewish sweet side dish made with stewed dried fruits and honey. Roasted on baking sheets with colorful young carrots, this recipe feeds a crowd with minimal effort, giving you plenty of time for stress-free hosting.

Provided by Anna Stockwell

Categories     Passover     Kosher     Kosher for Passover     Chicken     Carrot     Prune     Apricot     Dried Fruit     Dinner     Thyme     Garlic     White Wine     Wheat/Gluten-Free     Spring     Sheet-Pan Dinner

Yield 8-10 servings

Number Of Ingredients 17

2 whole chickens (about 4 pounds), broken down into 8 pieces, wings and backbones reserved for another use
4 teaspoons kosher salt, divided
1/2 cup plus 2 tablespoons honey
1/2 cup olive oil
1/2 cup fresh lemon juice
2 teaspoons freshly ground black pepper
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 pounds carrots, preferably young carrots with greens attached, halved lengthwise or quartered if large
1 large red onion, cut into 1/2" wedges
12 garlic cloves, peeled
8 ounces dried apricots (about 1 1/2 cups)
8 ounces dried prunes (about 1 1/2 cups)
20 sprigs thyme
1 1/2 cups dry white wine
Parsley leaves with tender stems (optional, for serving)

Steps:

  • Arrange racks in top and lower thirds of oven; preheat to 400°F. Season chicken pieces with 2 tsp. salt.
  • Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine. Divide everything but chicken between 2 rimmed baking sheets. Stir wine and 1/2 cup water in a 2-cup measuring cup, then pour half over each sheet.
  • Cover sheets tightly with foil. Roast 15 minutes, then remove from oven. Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 30-35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).
  • Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.

TZIMMES



Tzimmes image

I found this tzimmes recipe a long time ago. It has become our traditional side dish for every holiday feast and is a favorite of young and old alike. It also complements chicken or turkey quite well. -Cheri Bragg, Viola, Delaware

Provided by Taste of Home

Categories     Side Dishes

Time 2h5m

Yield 12 servings.

Number Of Ingredients 9

3 pounds sweet potatoes (about 4 large), peeled and cut into chunks
2 pounds medium carrots, cut into 1/2-inch chunks
1 package (12 ounces) pitted dried plums (prunes), halved
1 cup orange juice
1 cup water
1/4 cup honey
1/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/4 cup dairy-free margarine or butter

Steps:

  • Preheat oven to 350°. In a greased 13x9-in. baking dish, combine sweet potatoes, carrots and plums. Combine orange juice, water, honey, brown sugar and cinnamon; pour over vegetables. , Cover and bake for 1 hour. Uncover; dot with butter. Bake until vegetables are tender and sauce is thickened, 45-60 minutes, carefully stirring every 15 minutes.

Nutrition Facts : Calories 309 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 99mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 7g fiber), Protein 4g protein.

Tips:

  • Choose the right carrots: Look for fresh, firm carrots with a deep orange color. Avoid carrots that are limp or have blemishes.
  • Cut the carrots evenly: This will help them cook evenly. If the carrots are too thick, they may not cook through by the time the other ingredients are done.
  • Use a good quality dried fruit: Look for dried fruit that is plump and moist. Avoid dried fruit that is hard or brittle.
  • Soak the dried fruit before using: This will help to plump it up and make it more flavorful. You can soak the dried fruit in water, orange juice, or even wine.
  • Add some spices: Tzimmes is traditionally flavored with cinnamon, ginger, and nutmeg. You can also add other spices, such as cloves, allspice, or cardamom, to taste.
  • Don't overcook the tzimmes: Tzimmes is best when it is cooked until the carrots are tender but still have a little bit of a bite to them. If you overcook the tzimmes, the carrots will become mushy and the dish will lose its flavor.

Conclusion:

Tzimmes is a delicious and versatile dish that can be served as a side dish, main course, or dessert. It is a great way to use up leftover carrots and dried fruit, and it can be tailored to your own taste preferences. Whether you like it sweet, savory, or somewhere in between, there is a tzimmes recipe out there for you. So next time you are looking for a new and exciting dish to try, give tzimmes a try. You won't be disappointed!

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