Grandma Bea's Tzimmes from Artie's Deli
Each year since it opened its doors in October 1999, Artie's Deli in New York City sells a variety of traditional Jewish foods during Passover -- one of its busiest times. Tzimmes is one of the deli's most popular dishes.
- 12 ounces mixed dried fruit (such as prunes, pears, peaches, and apples), cut into thirds
- 4 medium carrots (about 1 pound), peeled and cut into 3/4-by-3-inch sticks
- 2 medium sweet potatoes (about 8 ounces each), peeled and cut into 8 wedges each
- 1/2 cup orange or apricot marmalade
- 1/3 cup light-brown sugar
- 1/4 cup granulated sugar
- 1/4 cup honey
- 3 cinnamon sticks
- 1/4 teaspoon pure vanilla extract
- Juice of one lemon
- Coarse salt
Preheat oven to 350 degrees. Bring a large pot of water to a boil. Place dried fruit in a medium bowl and pour 1 1/2 cups of the boiling water over the fruit. Let stand until soft, about 20 minutes. Drain, reserving 1/2 cup of the liquid; set aside.
Add a large pinch of salt to the boiling water. Add carrots and sweet potatoes, and cook until tender when pierced with the tip of a knife, 10 to 12 minutes. Drain, and transfer to a large ovenproof saucepan with a lid. Add the softened fruit and reserved liquid, the marmalade, brown sugar, granulated sugar, honey, cinnamon, vanilla, lemon juice, and a pinch of salt; stir to combine.
Cover, and bake for 30 minutes. Remove cover, stir gently, and return to oven, uncovered, until light brown, about 15 minutes more. Remove cinnamon stick before serving.