CRANBERRY-TANGERINE RELISH
Provided by Bobby Flay
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 9
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 SAUCE WITH PORT ATND TANGERINE
Provided by Melissa Roberts
Categories Sauce Fruit Juice Citrus Side Thanksgiving Vegetarian Dinner Cranberry Port Fall Winter Simmer Gourmet Fat Free Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 5
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 SAUCE WITH APPLES & ALMONDS
This is my favorite cranberry sauce from "Fruit Cookbook" by Nicole Routhier. My sister and I both love cranberry sauce and try out two new recipes every Thanksgiving. This year I'm not going to bother, since this is the only one I like to eat plain (with a spoon)! The tangerines give it a wonderful flavor, even better than oranges and combine great with the Granny apple.
Provided by Roxygirl in Colorado
Categories Low Protein
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine tangerines and water in a saucepan.
- Cook rapidly until peel is tender, about 20 minute.
- Add cranberries, apples, sugar.
- Bring to a boil over medium-low heat, stirring occasionally until sugar is dissolved.
- Increase heat and boil gently for about 20 minutes.
- As mixture thickens, stir frequently to prevent sticking.
- Add almonds during last 5 minutes of cooking.
- Cool and refrigerate or freeze.
Nutrition Facts : Calories 271.8, Fat 7, SaturatedFat 0.6, Sodium 2.9, Carbohydrate 52.9, Fiber 4.8, Sugar 45.6, Protein 3.3
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, TANGERINE & BLUEBERRY SAUCE
This has become a staple at Thanksgiving in our home. The recipe is from one of the top cooking magazines...but I can't remember from which one I clipped it.
Provided by Tham8674
Categories Sauces
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
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.
GINGER-CRANBERRY-TANGERINE SAUCE
Create a special, sweet sauce with only four ingredients- in just 15 minutes!
Provided by Betty Crocker Kitchens
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Heat cranberry sauce in 1-quart saucepan over low heat, stirring constantly, until melted. Stir in marmalade, gingerroot and clementine sections. Cook 1 minute.
- Serve sauce warm or cool.
Nutrition Facts : Calories 110, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 15 mg
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