Mike Bennie’s Carrot Tzimmes

Recipe Information

Preparation time
10 minutes
30 minutes


  • 750g carrots (cut into rounds approx. 1cm thick)
  • 1/3 cup raisins
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup chicken stock
  • 2 tablespoons honey
  • 1 1/2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/3 cup of pitted prunes
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil


  1. Heat oil in a large, heavy pot. Add carrots. Sprinkle raisins over the top of carrots.
  2. In a bowl, whisk together orange juice, chicken stock, honey, brown sugar, cinnamon, pepper and salt.
  3. Pour the mixture over the carrots and raisins.
  4. Heat pot on medium-high until the liquid begins to simmer. Stir the ingredients once gently.
  5. Reduce heat, maintain low simmer, cover the pot
  6. Check after 25 minutes, take the lid off and reduce further for ten minutes or until liquid thickens.
  7. Add prunes on top of lowest heat simmering ingredients, warm and gently soften prunes for five minutes – don’t cook too long or prunes dissolve.
  8. Serve warm as a side dish