The tangy taste of apricots compliment the sweetness of these tender, steamed carrots. The addition of dried fruit adds a new dimension to this dish, and will have you reaching for seconds.
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Steam carrots in one cup water until tender.
Add margarine, jam, apricots and cherries and cook until heated through.
Add cornstarch mixture, lemon juice and rind, and bring to a boil. Simmer, stirring, until mixture thickens.
Remove from heat and transfer to baking pan. Cover pan and bake at 325 degrees Fahrenheit (160 degrees Celsius) for 20 minutes.
Photography: Dan Engongoro