Tsimess

I haven't made this tsimess for a long time, but it is a particularly good recipe.  I now have most of my favorites up on this blog and decided adding this one would be a good way to make sure I don't lose this recipe which was from the Teaneck Sisterhood Cookbook back in the day.  The spices are lovely - sometimes you can find them pre-mixed, called Pumpkin Pie Spices.

Basically any combination of carrots, sweet potatoes, prunes, and some OJ would make a good tsimess.  It is a very flexible dish.  I modified this one by adding a can of pumpkin, which thickens it and is extremely nutritious.

1 lb. peeled, sliced carrots or frozen serrated carrots
2 peeled, cubed sweet potatoes
1 can pumpkin
3 T. margarine (or butter, if it's dairy)
1 c. water
½ c. honey
2 T. brown sugar
½ t. ginger
½ t. nutmeg
½ t. cinnamon
1 t. ground cloves
2 T lemon juice or one fresh lemon's juice

Mix all the ingredients in a large covered ovenproof pan.  Cook at 350 for 2 hours.