CRANBERRY TANGERINE CONSERVE
Provided by Ruth Cousineau
Categories Condiment/Spread Side Thanksgiving Quick & Easy Dinner Cranberry Tangerine Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Remove a 4-by 1-inch strip of zest from 1 tangerine with a sharp vegetable peeler (preferably Y-shaped), then scrape off any white pith from strip. Squeeze 1/3 cup juice from tangerines.
- Bring juice, zest strip, and remaining ingredients to a boil in a heavy medium saucepan, stirring until sugar has dissolved, then simmer, uncovered, until berries have burst, 15 to 20 minutes. Remove from heat and cool completely. Discard zest before serving if desired.
CRANBERRY COOLER
I am a retired assistant luncheon manager for an elementary school. In addition to serving lunches, we were often called upon to serve refreshments for school meetings and other occasions. Everyone always enjoyed this cranberry punch. -Carolyn Griffin, Macon, Georgia
Provided by Taste of Home
Time 5m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a pitcher, combine the juices, sugar and extract. Stir until sugar is dissolved. Refrigerate for at least 2 hours. Just before serving, stir in ginger ale.
Nutrition Facts : Calories 280 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 71g carbohydrate (70g sugars, Fiber 0 fiber), Protein 1g protein.
CUTE CRANBERRY TANGERINE MUFFINS
When my dad brought home a bag of cute little tangerines, I needed a way to use them up quickly, so I composed this yummy, crumbly muffin recipe filled with loads of tangerine sweetness and just enough cranberry tartness!
Provided by Stevie Bowden
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- Simmer dried cranberries and tangerine juice in a small saucepan over medium heat; remove pan from heat and set aside to cool.
- Whisk flour, baking powder, and salt into a bowl. Mix butter, tangerine zest, and 1 cup sugar in a separate large bowl, using an electric mixer, until mixture is light and fluffy, about 2 minutes. Scrape down sides of bowl and beat eggs into butter mixture, one at a time, until thoroughly combined.
- Gently fold flour mixture into the butter mixture, alternating with milk in two additions, until batter is just mixed. Fold cranberries and juice into batter. Pour batter into prepared muffin cups and top with 1 teaspoon sugar.
- Bake in the preheated oven until muffins are golden brown, 20 to 25 minutes. Cool in pan on a rack.
Nutrition Facts : Calories 260.1 calories, Carbohydrate 42.7 g, Cholesterol 52.1 mg, Fat 8.9 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 5.3 g, Sodium 147.1 mg, Sugar 24.6 g
TANGERINE-CRANBERRY SAUCE
This is my version of a cranberry relish that my mom made when I was a kid. If you can, make it 1 or 2 days in advance, as the flavors need to mellow a little bit in the fridge.
Provided by Eleanor Price
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Stir cranberries, confectioners' sugar, tangerine juice, tangerine zest, and cinnamon together in a non-stick saucepan over medium heat; bring to a simmer, reduce heat to medium-low, and simmer until the cranberries pop and the mixture thickens, 15 to 20 minutes. Crush any remaining whole cranberries against the sides of the saucepan with a spatula to burst.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.2 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.3 g, Sodium 1.5 mg, Sugar 19.1 g
CRANBERRY-TANGERINE CHRISTMAS COOLER
Categories Fruit Juice Non-Alcoholic Christmas Cranberry Lime Tangerine Bon Appétit Drink
Yield Serves 6
Number Of Ingredients 4
Steps:
- Combine cranberry juice and tangerine juice in large pitcher. Add lime juice and stir to blend. (Can be made 1 day ahead. Cover and refrigerate.)
- Cut thin slice off tops and bottoms of tangerines. Cut each horizontally into three 1/4- to 1/3-inch-thick rounds. Divide cooler among 6 tall glasses. Garnish with tangerine rounds and serve.
CRANBERRY TANGERINE COOLER
This refreshing, sunrise-tinted juice can be blended and chilled one day ahead. Perfect for a holiday brunch or warm summer night!
Provided by DuChick
Categories Punch Beverage
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine cranberry juice and tangerine juice in large pitcher.
- Add lime juice and stir to blend. (Can be made 1 day ahead. Cover and refrigerate.)
- Cut thin slice off tops and bottoms of tangerines.
- Cut each horizontally into three 1/4- to 1/3-inch-thick rounds.
- Divide cooler among 6 tall glasses.
- Garnish with tangerine rounds and serve.
Nutrition Facts : Calories 143.4, Fat 0.3, Sodium 5.5, Carbohydrate 36.4, Fiber 0.6, Sugar 30.4, Protein 0.3
CRANBERRY TANGERINE JAM
From B&G canning mag. Cooking time includes 1 hour of cooling. If you read step 5, I recommend how to cut down this time.
Provided by Coppercloud
Categories Berries
Time 1h55m
Yield 6 4 ounce jars
Number Of Ingredients 5
Steps:
- In large pot combine cranberries, water and juice. Bring to a boil, reduce heat, simmer covered until cranberries pop. Remove from heat and cool for 1 hour. Then transfer cranberry mixture to a blender or food processor. Cover and blend or process until smooth. Return to pot.
- Add sugar and cinnamon, stir. Bring to a boil stirring constantly. Reduce heat and simmer for about 25 minutes or until mixture is thickened, stirring frequently. Remove from heat. Discard cinnamon stick.
- Ladle into hot sterilized 4 oz jars, leaving 1/4" headspace. Wipe rims and add lids.
- Process jars for your recommended altitude.
- I like chunkier jam, so I will instead blend half the cranberries, water and juice first before cooking, then put blended berry mixer and whole berries into pot and go to step 2. Or just process all the fruit until smooth, then go onto step 2. This cuts out the 1 hour of cooling time.
- If you are using frozen berries, just defrost them in cool water. Frozen cranberries last up to one year. The older they are the more wrinkled the berries become. Any mush berries should be discarded.
Nutrition Facts : Calories 414.5, Fat 0.1, Sodium 3.4, Carbohydrate 107.3, Fiber 2.8, Sugar 102.2, Protein 0.2
CRANBERRY-TANGERINE CHRISTMAS COOLER
Steps:
- Wednesday, December 24, 2008 Combine cranberry juice and tangerine juice in large pitcher. Add lime juice and stir to blend. (Can be made one day ahead. Cover and refrigerate.) To serve, divide the juice mixture among six glasses and add a splash of ginger ale or champagne. For garnish, cut a thin slice off tops and bottoms of tangerine or lime. Continue to cut each horizontally into three 1/4- to 1/3-inch-thick rounds. Merry Christmas to all!!
CRANBERRY-TANGERINE CHRISTMAS COOLER
Steps:
- Combine cranberry juice and tangerine juice in large pitcher. Add lime juice and stir to blend. (Can be made 1 day ahead. Cover and refrigerate.) Cut thin slice off tops and bottoms of tangerines. Cut each horizontally into three 1/4- to 1/3-inch-thick rounds. Divide cooler among 6 tall glasses. Garnish with tangerine rounds and serve.
CRANBERRY CAKE WITH TANGERINE FROSTING
Sugary cranberries and candied citrus dress up to this smartly elegant cake. It's my favorite Christmas dessert for its sheer wow factor. &mdashSandy Gaulitz, Spring, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Line the bottoms of 2 greased 8-in. square or 9-in. round baking pans with parchment; grease paper. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in vanilla., In another bowl, mix 4 cups flour, baking powder and salt; add to butter mixture alternately with milk, beating well after each addition. In a large bowl, toss cranberries with remaining flour; fold into batter., Transfer to prepared pans. Bake at 400° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in the confectioners' sugar, tangerine juice and zest. Spread between cake layers and over top and sides of cake. Refrigerate, covered, until serving., If desired, top with sugared cranberries, candied tangerines and sprinkles.
Nutrition Facts : Calories 572 calories, Fat 22g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 524mg sodium, Carbohydrate 89g carbohydrate (58g sugars, Fiber 2g fiber), Protein 6g protein.
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