Cranberry Tangerine Juice Recipes

CRANBERRY TANGERINE CONSERVE

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.

CUTE CRANBERRY TANGERINE MUFFINS

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.

TANGERINE-CRANBERRY SAUCE

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.

CRANBERRY-TANGERINE RELISH

Steps:

• Melt butter in a medium saucepan over medium-high heat. Add onion, garlic, and ginger and cook until soft. Add tangerine juice and brown sugar and bring to a boil. Add half of the cranberries and cook until they pop. Add remaining cranberries and cook for 5 minutes. Remove from the heat and add tangerines and zest. Transfer to a serving bowl and serve at room temperature.

CRANBERRY, TANGERINE & BLUEBERRY SAUCE

Steps:

• Finely grate enough peel from tangerines to measure 2 tablespoons.
• Using small sharp knife, cut all peel and white pith from 1 tangerine.
• Cut between membranes to release segments.
• Set aside.
• Squeeze enough juice from remaining tangerines to measure 1 ½ cups.
• Combine peel, juice, brown sugar, ginger and cloves in heavy large saucepan.
• Bring to boil, stirring until sugar dissolves.
• Reduce heat and simmer 5 minutes.
• Add cranberries and cook until berries pop and juices thicken, stirring often, bout 8 minutes.
• Add blueberries and tangerine segments.
• Stir until blueberries are heated through.
• Cool.
• Cover and refrigerate.
• Serve cold or at room temperature.
• Can be made 4 days ahead.
• Keep refrigerated.

CRANBERRY SAUCE WITH ORANGE, TANGERINE AND PINEAPPLE JUICE

Steps:

• Place cranberries in colander, rinse and drain. Pick over and discard cranberries as needed.
• Combine sugar and citrus juices in saucepan. Bring to a boil, stirring constantly.
• Add cranberries. Bring back to a boil, and boil for 10-15 minutes, until cranberries "pop".
• Refrigerate. Freezes well.

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 TANGERINE 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 SAUCE WITH PORT ATND TANGERINE

Steps:

• Bring cranberries, sugar, Port, and zest to a simmer in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Simmer, uncovered, stirring occasionally, until cranberries burst, about 12 minutes. Remove from heat and stir in juice. Cool completely.

CRANBERRY TANGERINE JAM

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.

CRANBERRY-TANGERINE SCONES

Steps:

• Preheat oven to 425°F. Line baking sheet with parchment paper. Whisk flour, 1/3 cup sugar, peel, baking powder, and salt in bowl to blend. Add 1/2 cup chilled butter. Using fingertips, rub in until mixture resembles coarse meal. Mix in cranberries.
• Whisk crème fraîche, tangerine juice, and egg in medium bowl to blend. Gradually add to flour mixture, using fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth. Pat dough into 8-inch round. Cut into 8 equal wedges. Transfer to prepared baking sheet, spacing apart. Brush with melted butter; sprinkle with raw sugar.
• Bake until golden brown, about 12 minutes. Serve warm or at room temperature. (Can be made up to 1 month ahead. Cool completely. Wrap in aluminum foil; freeze. Serve at room temperature.)
• Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.