I've looked at a whole bunch of recipes for carrot tsimmes on line and I have the general idea, but several of them suggest that you cook the carrots in the liquid until the liquid is gone, but the only "liquid" in the ingredients is oil and three tablespoons of lemon juice (could that be right, we're talking about a lot of carrots).
Others suggest cooking the carrots in broth, water or OJ. I can probably improvise on this with carrots, golden raisins, honey and lemon juice, but I'd love a foolproof approach. I need to make enough for about twenty people. Any tried and true recipes would be much appreciated.
that proportion definitely isn't right - the recipe is missing some liquid.
EVERY Jewish grandmother has her own variation on a tzimmes recipe ;) but all the ones i've used and seen over the years call for at least 1/4 cup of liquid per pound of carrots. beyond that, it really depends on your preference in terms of flavor. some use lemon juice, some orange...some sweeten with honey (which ups the volume of liquid), others use brown sugar. some add fruit - prunes and apricots are particularly popular - others don't. some are heavy on the cinnamon...
you get the idea.
i'll have to see if i can dig up any of my old recipes.