Preparing for the holidays with my mom was a major highlight of my childhood. Like many other special dishes that we ate on dedicated holidays throughout the calendar, we made tsimmes twice a year, in the fall for Rosh Hashanah (it is traditional to eat sweet foods on Rosh Hashanah), and in the spring for Passover. My mom never used recipes, preferring to combine ingredients as her grandmother and mother-in-law did, but, truthfully, tsimmes is one of those dishes that probably doesn’t really need much of a recipe anyway. 

I don’t want you to skip this recipe because there are too many ingredients, so I have italicized the critical ingredients, and I encourage you to choose among all the rest to create your own special tsimmes. The word tsimmes means “a big deal,” so making your own version is right in line with the intention of this dish. My mother made her tsimmes with small chunks of brisket, and you should feel free to do the same if everyone at your table eats meat and the spirit moves you. Wishing everyone, and I mean everyone, a sweet and healthy new year. 

3 Tbsp. olive oil
1/2 cup white onion, diced
3 large carrots, peeled and sliced into ¼–inch rounds
[1 cup bite-sized chunks of brisket, taken from the brisket pot]
2-3 cooked sweet potatoes (baked or microwaved), cooled, peeled and divided into 6-8 chunks each.
1 large apple, peeled, cored and chopped
½ cup prunes, chopped coarsely
¼ cup dried apricots, in thin slices
¾ cup water or ½ cup fresh-squeezed orange juice PLUS ¼ cup water
1½ tsp. cinnamon
½ tsp. ground ginger
2 Tbsp. honey
½ tsp. salt
½ tsp. black pepper

1. Preheat oven to 350F, and prepare all your ingredients.
2. Preheat a large braiser or Dutch oven at high heat until a sprinkle of water from your wet fingers sputters and evaporates quickly. Reduce heat to medium, add olive oil, and heat until fragrant. Add onions to hot oil, and sauté until translucent. Add carrots, and continue to sauté until carrots are softening and onions are golden.
3. Add all the remaining ingredients, and combine gently with the onions and carrots. The sweet potatoes may break apart somewhat, which is fine.
4. Transfer to the oven, cover, and bake 45-50 minutes. Allow to rest at least 5-10 minutes on top of the stove prior to serving. May be served hot or warm, directly from the cooking dish. Serves 6-8 generously.