Cranberry Tangerine Cooler Recipes

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.

FRESH CRANBERRY RELISH

Steps:

• Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry.

CRANBERRY HERBAL TEA COOLER

Steps:

• In a saucepan, bring the water, orange juice and sugar to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; add tea bags. Let stand for 4 minutes. , Remove and discard tea bags. Transfer to a pitcher; stir in cranberry juice. Refrigerate until chilled. Garnish with orange slices.

CRAN-DANDY COOLER

Steps:

• In a gallon pitcher combine cranberry juice, pineapple juice, orange juice, cherry juice and lemon juice. Just before serving, slowly add ginger ale; stir to blend. Serve over ice in cups or glasses. Garnish with cherry and orange slices.

CRANBERRY COOLER

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.

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.

CRAN-STRAWBERRY COOLER

Steps:

• In a blender, combine the juices, six strawberries, ice and sugar if desired. Cover and process until smooth. Serve in chilled glasses. Garnish with remaining strawberries.

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.

CRANBERRY, TANGERINE, AND CRYSTALLIZED-GINGER RELISH

Steps:

• Using on/off turns, coarsely chop cranberries in processor. Transfer to medium bowl. Using on/off turns, coarsely chop tangerine in processor. Combine with cranberries. Mix in remaining ingredients. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.

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.

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 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 CAKE WITH TANGERINE FROSTING

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.

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.

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.