This is my mother's tzimmes. Or I should say my interpretation of my mother's tzimmes. She made it every year for Passover but every year it was a little different. There was never an actual written recipe. Now , most years I make it and my sister makes it. Hers and mine are both good but they are different. We are both aiming for something like my mother's tsimmes but it never comes out the same.
<br />There is a lot of leeway here and the ingredients can be changed to suit your family's taste. you could leave out the meat and make it vegetarian (I have done this) but the taste is not the same.It is important to start the Tzimmes at least a day before you intend to serve it. It is a long recipe with many ingredients but there is only about an hour of actual work. For most of the time you can do whatever you like while the tsimmes bakes. I use kosher meat which is salted so I don't add additional salt. If you are not using kosher meat you may need to add salt.

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