Instructions: In large, wide pan, saute carrots in fat, stirring and turning them over. Add rest of ingredients and water to cover. Simmer gently, covered, for 1/2 hour, or until carrots are tender. Remove lid towards end to reduce liquid to a shiny glaze.

Variations:
Omit ginger and orange, flavor with a pinch of nutmeg or a teaspoon of cinnamon, and add 2 tablespoons currants or raisins halfway through cooking.

For apple and carrot tsimmes, which can be served as dessert, add 1 diced apple and 1 teaspoon of cinnamon toward the end and cook until tender.

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