Tzimmes

(by Rebecca Singelenberg)

5 large yams, peeled and cut into 1 1/2-in. chunks 1 lb. baby carrots 8 oz. pitted prunes 10 oz. dried apricots 8 oz. pitted dates 1/2 c. light brown sugar 1/2 c. dark brown sugar 12 oz. raisins 4 T. vanilla extract

1 c. orange juice Combine all ingredients in a large pot.

Cook over medium-high heat for 20 minutes, then turn flame down to medium-low and cook for 3 hours.

(Read The Baby in the Lunch Basket, the story that accompanies this recipe.)