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
TANGERINE CHUTNEY
Provided by Bruce Aidells
Categories Sauce Christmas Winter Tangerine Jam or Jelly Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Finely grate enough peel off tangerines to measure 3 tablespoons. Using small sharp knife, cut all peel and white pith off tangerines. Working over large sieve set in bowl, cut between membranes, releasing segments into sieve. Place in refrigerator and let segments drain at least 2 hours and up to 6 hours.
- Stir vinegar, mustard, and salt in medium bowl until mustard dissolves. Mix in jelly, marmalade, and 3 tablespoons grated tangerine peel. Cover and chill chutney base up to 6 hours.
- Gently fold tangerine segments into chutney base and serve.
SPICY TANGERINE BEEF
Steps:
- In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.
- Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined.
- In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.
FAST AND EASY TANGERINE SAUCE
Easy sauce for vegetables, chicken, or fish. I originally developed this recipe as a topping for fresh steamed broccoli but found it works well with a variety of foods. I get the tangerine juice from Walmart but other large grocery stores and natural food markets should carry it. For a slightly different flavor try mandarin orange juice.
Provided by Scott Rhoades
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put 1 cup of tangerine juice in sauce pan along with lemon juice, butter, and salt.
- Put pan on low heat.
- You want to heat up the mixture without boiling it.
- The butter should be completely melted and sauce steaming.
- While the main ingredients are heating up, mix the remaining 1/2 cup of tangerine juice with the corn starch and mix until smooth.
- Once the sauce is steaming slowly whisk the corn starch mixture into the pan.
- Keep whisking until sauce thickens.
- Once sauce has thickened, remove from heat and serve over you favorite steamed vegetables (it is excellent over broccoli), fish, or chicken.
Nutrition Facts : Calories 59.5, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 331.8, Carbohydrate 2.1, Sugar 0.1, Protein 0.1
SWEET-AND-SOUR TANGERINE CHICKEN STIR-FRY
Steps:
- Mix first 4 ingredients in large bowl. Cover and chill 30 minutes.
- Whisk juice, vinegar, and cornstarch in medium bowl to blend. Set aside.
- Heat oil in heavy large skillet over medium-high heat. Add garlic, ginger, and cayenne; sauté 15 seconds. Add chicken mixture; stir-fry until just cooked through, about 4 minutes. Transfer chicken to plate. Add bell pepper, peas, and onion to same skillet. Stir-fry until vegetables are crisp-tender, about 2 minutes. Return chicken to skillet. Stir juice mixture to recombine and add to skillet. Simmer until sauce thickens, stirring constantly, about 1 minute. Season with salt and pepper.
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