Rosh Hashanah - Jewish Tzimmes
|Carrots||2 Pound, peeled and sliced into 1/4-inch rounds|
|Prunes||2 Cup (32 tbs)|
|Water||1 (to cover)|
|Honey||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
1. In a large saucepan, add the carrots, prunes, water, honey, lemon juice, cinnamon and salt and stir together, bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until the carrots are cooked through, about 15 to 20 minutes.
2. Remove cover and increase heat to medium-high. Boil to cook down the liquid until it forms a glaze on the carrots.
3. Stir in the butter and adjust seasoning.
4. Serve warm.