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Slow-Cooker Tzimmes

Total Time

Prep: 20 min. Cook: 5 hours

Makes

12 servings (2/3 cup each)

This slow-cooker tzimmes is a sweet Jewish dish consisting of a variety of fruits and vegetables, and it may or may not include meat. Traditionally (as it is here), it’s tossed with honey and cinnamon and cooked slowly over low heat to meld the flavors. —Lisa Renshaw, Kansas City, Missouri
Slow-Cooker Tzimmes Recipe photo by Taste of Home

Ingredients

  • 1/2 medium butternut squash, peeled and cubed
  • 2 medium sweet potatoes, peeled and cubed
  • 6 medium carrots, sliced
  • 2 medium tart apples, peeled and sliced
  • 1 cup chopped sweet onion
  • 1 cup chopped dried apricots
  • 1 cup golden raisins
  • 1/2 cup orange juice
  • 1/4 cup honey
  • 2 tablespoons finely chopped crystallized ginger
  • 3 teaspoons ground cinnamon
  • 3 teaspoons pumpkin pie spice
  • 2 teaspoons grated orange zest
  • 1 teaspoon salt

Directions

  1. Place the first seven ingredients in a 5- or 6-qt. slow cooker. Combine orange juice, honey, ginger, cinnamon, pie spice, orange zest and salt; pour over top and mix well.
  2. Cover and cook on low until vegetables are tender, 5-6 hours.

Slow-Cooker Tzimmes Tips

When do you serve tzimmes?

Tzimmes (meaning “a big fuss” in Yiddish) is most often served for Rosh Hashanah (Jewish New Year). However, it’s not uncommon to see tzimmes served at Passover.

What other ingredients can you use in this slow-cooker tzimmes?

Try adding other cubed root vegetables such as turnips, parsnips and rutabaga to this slow-cooker tzimmes. Swap dried prunes, dates or cherries for the apricots and/or raisins. If you would like to add protein, use beef brisket, short ribs, flank steak or lamb. For the ultimate flavor, brown the meat in a little oil before adding it to the slow cooker. Get more slow cooker tips.

Can you make tzimmes ahead of time?

Tzimmes can be made in advance and kept in an airtight container in the refrigerator for 3-5 days. Tzimmes can also be frozen in a freezer-safe container for up to 3 months; thaw in the refrigerator, then reheat in a 325° oven for 15-20 minutes or until hot. Check out our other Jewish recipes, like matzo ball soup, brisket and challah. Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

2/3 cup: 187 calories, 0 fat (0 saturated fat), 0 cholesterol, 235mg sodium, 48g carbohydrate (29g sugars, 6g fiber), 2g protein.

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