TZIMMES

10-12 large carrots, peeled and cut into large chunks
2 large russet or Idaho potatoes, peeled and cubed
3 yams or sweet poatoes, peeled and cubed
1 medium onion, diced
2 stalks of celery, in 1" slices
2 cloves of garlic, crushed
18 large pitted prunes, cut in half
1/4 cup honey
1.5 apples, unpeeled and cubed
1 teaspoon salt
1 teaspoon ground black pepper
2.5 cups orange juice
1.5 teaspoons cinnamon

Place all ingredients in a pot. Cover and bring to a boil. Reduce heat
to low and simmer for about 1 hour. Stir frequently. Cook until
carrots are soft but not mushy. Tzimmes should have the consistency of
a thick stew with very little liquid left in the pot. Serve hot.