Ginger Ale Tzimmes Recipes

TZIMMES

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.

HOMEMADE GINGER ALE

Steps:

• Into an empty 2-liter soda bottle, put the ginger root, sugar, yeast, and lemon juice. Fill the rest of the way with water. Screw the cap onto the bottle as tight as possible. Shake the bottle well, then leave at room temperature until the bottle is too hard to squeeze, about 2 days. Refrigerate. To serve, pour through a tea strainer.

GINGER ALE TZIMMES

Steps:

• Heat a large skillet over medium heat, add oil.
• Add onion to the pan and saute, lowering heat as needed, until onion is very soft- about 10 minutes.
• Add carrots,ginger ale,and chicken broth,then raise the heat a bit so that the liquid is simmering (around medium), and cook until carrots begin to soften about 7-10 minutes.
• Add all remaining ingredients, except salt & pepper, and continue cooking until veggies are very tender, another 15 or so (I dropped a lid on the pan, slightly ajar to help this cook a bit faster).
• You may need to add a little extra chicken broth for moisture if it starts to get dry- you don't want this to dry out.
• Season well with salt and pepper, removing cinnamon stick before serving.

TZIMMES

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.

TZIMMES IN ORANGE JUICE

Steps:

• Put carrots and prune in a pot.
• Add orange juice.
• Boil for 10 minutes.
• Stir in sugar.
• Simmer gently for 2 hours until liquid is almost absorbed.
• Sprinkle with lemon and ginger.
• Serve.

ORANGE JUICE TZIMMES

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.