Carrot Tzimmes

A pinch of nutmeg or a teaspoon of cinnamon may be substituted for the orange and ginger.

1-1/2 pounds carrots, sliced
3 tablespoons goose fat, butter or light vegetable oil
Salt
Juice of 1 orange
1/4 teaspoon powdered ginger
2 tablespoons honey

  1. In a large wide pan, saute the carrots in the fat, stirring and turning them over.
  2. Add the rest of the ingredients and water to cover. Simmer gently, covered for 1/2 hour, or until the carrots are tender.
  3. Remove the lid toward the end to reduce the liquid to a shiny glaze.

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