Food Network: Millie's Tzimmes

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Millie's Tzimmes
Recipe courtesy Lora Brody's Slow Cooker Cooking (William Morrow, 2001)

Ingredients
3 large carrots, peeled and chopped
3 medium onions, peeled and chopped
2 pounds sweet potatoes, peeled and thinly sliced
2 pounds yams, peeled and thinly sliced
1 cup (4 ounces) dried apple rings, cut in quarters
1 1/2 cups (8 ounces) pitted prunes
1 cup (4 ounces) dried pears, coarsely chopped
1 cup (4 ounces) dried apricots, cut in half if large
1 cup (4 ounces) dried sweet cherries
3/4 cup (3 ounces) dried sour cherries
1 cup packed dark brown sugar

2 teaspoons ground cinnamon
2 cups orange juice
2 cups white wine (sweet or dry)

Directions
Place the carrots, onions, sweet potatoes, yams, dried
apples, prunes, dried pears, dried apricots, and dried sweet and sour cherries in
the insert of a 5 1/2 to 6 quart slow cooker. Stir to mix. Sprinkle the brown
sugar and cinnamon on top. Pour in the orange juice and wine and add enough water
to cover. Cover and cook on HIGH for 10 to 11 hours, or until the vegetables are
very soft. Serve hot or at room temperature.