Cranberry Tangerine Cooler Recipes

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.

Steps:

• Fill a highball glass with the crushed ice.
• Pour over the cranberry juice, lime cordial and the ginger ale.
• Stir it gently and garnish with the sliced lemon.

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.

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.

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.

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.

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!!

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.

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.