Carrot Tzimmes A glaze of ginger ale and cranberry and orange juices gives this casserole a sweet flavor.

Traditionally, this dish consists of dried plums instead of the dried apricots and raisins used in this recipe. 1 cup (1/4-inch-thick) slices carrot 2 pounds sweet potato, peeled and cut into 2-inch wedges 3 tablespoons vegetable oil 1/2 cup dried apricots, cut into 1/4-inch strips 1/2 cup packed brown sugar 1/4 cup golden raisins 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup ginger ale 1/4 cup cranberry juice cocktail 2 tablespoons fresh orange juice Preheat oven to 350. Place carrot and potato in a 13 x 9-inch baking dish. Drizzle with oil, and toss well. Sprinkle apricots, sugar, raisins, salt, and pepper over potato mixture; toss to combine. Combine ginger ale and juices; drizzle over potato mixture. Bake, covered, at 350 for 1 hour and 15 minutes or until potato is tender, stirring once after 45 minutes. Uncover; bake an additional 15 minutes or until liquid is slightly thick.