Just in time for Thanksgiving, this “Tzimmes”, traditional eastern European Jewish stew, checks off all the boxes: traditional, vegetarian, vegan, gluten free and incredibly easy! You can also make this all year round. I will be serving this at my Thanksgiving feast this year. You can keep it warming in the oven with all the other delicious festive foods. A bonus: it can be made a day in advance and reheated. It is not too sweet and will look perfect on your harvest table. Enjoy!
2 large sweet potatoes, peeled and cubed in 1” chunks
6 medium multicolored carrots, peeled and cut into thick diagonal slices (can also use 1-2 cups baby peeled multicolored or orange carrots)
1 Honeycrisp apple (or other type), cored, peeled and cut into chunks
¼ cup dried dark cherries
¼ tsp. pumpkin pie spice
¼ tsp. cinnamon
½ cup 100% cranberry juice
1 Tbls. Orange marmalade
- Preheat oven to 400°F. In small saucepan, heat cranberry juice and marmalade (medium high), stirring occasionally, until liquid is reduced by ½. Set aside.
- Place sweet potatoes, carrots and apple in a 9×9 inch baking pan, (double, triple recipe for larger pan); sprinkle with spices; pour cranberry/marmalade sauce over veggies and mix with large spoon.
- Cover with aluminum foil; bake for 50 mins- 1 hour, until veggies are soft. Can be reheated.