Tangerine Granita Recipes

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GRANITA OF TANGERINE



Granita of Tangerine image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 5

4 1/2 cups tangerine juice
1/4 cup sugar, to taste
2 tablespoons Mandarin Napoleon or Grand Marnier liqueur
Vanilla bean ice cream, as desired
Homemade cookies, as desired

Steps:

  • Combine all ingredients in a stainless steel mixing bowl. Adjust sugar and liquor, to taste. Pour liquid into large shallow stainless steel pan and place in freezer. When the top of the liquid forms an icy layer, scrape through entire pan with a fork. Return to freezer and let another frozen layer form; scrape again with fork. Repeat freezing and scraping steps until all liquid is frozen. Fluff with a fork to create soft, snowy granita. Serve in a glass over vanilla bean ice cream with homemade cookies.

HONEY TANGERINE GRANITA WITH SOUR CHERRY SYRUP AND FRESH RASPBERRIES



Honey Tangerine Granita with Sour Cherry Syrup and Fresh Raspberries image

Provided by Food Network

Categories     dessert

Time 3h20m

Yield 4 servings

Number Of Ingredients 10

Granita:
3 cups water
5 honey tangerines, juiced
1 lemon, juiced
2 tablespoons honey
1/2 cup sugar
2 cups pitted sour cherries
1/4 cup water
3 tablespoons sugar
1 container fresh raspberries

Steps:

  • Granita:
  • Pour the water, tangerine juice, and lemon juice into a saucepan and place over medium-high heat. Bring to a boil, add the honey and sugar, and stir until dissolved. Pour the mixture into a shallow metal pan and let cool to room temperature. Place in the freezer and stir every 30 minutes for 2 to 3 hours. You'll want the granita to be firm but not rock hard.
  • Syrup:
  • Place the cherries in the bowl of a food processor and process until smooth. Put all the ingredients into a saucepan and place over high heat. Let it come to a boil, reduce the heat, and simmer for 10 minutes. Pour into a heatproof pitcher and let cool to room temperature.
  • Assembly:
  • Divide the granita among 4 martini glasses, top with fresh raspberries, and drizzle the whole thing with the syrup.

TANGERINE GRANITA WITH VANILLA BEAN CREAM



Tangerine Granita with Vanilla Bean Cream image

Yield Makes 6 servings

Number Of Ingredients 4

3/4 cup whipping cream
1 vanilla bean, split lengthwise
2 tablespoons plus 2/3 cup sugar
3 cups fresh tangerine juice

Steps:

  • Place cream in small bowl. Scrape in seeds from vanilla bean; add bean. Mix in 2 tablespoons sugar. Cover bowl and refrigerate vanilla cream for at least 2 hours or overnight.
  • Combine tangerine juice and 2/3 cup sugar in 8-inch square metal baking pan; whisk until sugar dissolves. Freeze 1 hour; stir well. Cover and freeze until solid, at least 3 hours or overnight.
  • Spoon 2 tablespoons vanilla cream into each of 6 bowls or Martini glasses. Using fork, scrape granita into flakes. Mound granita into glasses and serve.

TANGERINE GRANITA



Tangerine Granita image

Number Of Ingredients 4

1 cup chilled Simple Syrup for Granita
1 cup fresh tangerine juice (from about 4 medium tangerines)
1 teaspoon freshly grated tangerine zest
2 tablespoons mandarin orange liqueur

Steps:

  • 1 Prepare the simple syrup, if necessary, and chill it. Then, place a 13 × 9 × 2-inch metal pan in the freezer. 2 In a large bowl, stir together the juice, zest, syrup, and liqueur until well blended. Remove the chilled pan from the freezer and pour the liquid into the pan. 3 Place the pan in the freezer for 30 minutes or until a 1-inch border of ice crystals forms around the edges. Stir the ice crystals into the center of the mixture. Return the pan to the freezer and continue freezing, stirring every 30 minutes, until all of the liquid is frozen, about 2 to 2 1/2 hours. Serve immediately, or scrape the mixture into a plastic container, cover, and store in the freezer up to 24 hours. 4 Remove from the freezer to soften about 15 minutes before serving, if necessary. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

TANGERINE SWEET POTATO CASSEROLE



Tangerine Sweet Potato Casserole image

Not the usual 'sweet marshmallow' sweet potato dish. Can be prepared 1 to 2 days ahead and baked when ready to serve. A favorite at our Thanksgiving dinners!

Provided by Pat Hymes

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h35m

Yield 8

Number Of Ingredients 9

3 pounds sweet potatoes
3 tablespoons butter, melted
6 tablespoons packed brown sugar
3 tablespoons dark rum
¾ teaspoon salt
4 tangelos
3 tablespoons butter, melted
3 tablespoons packed brown sugar
3 tablespoons chopped pecans

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil. Grease a 2-quart casserole.
  • Place sweet potatoes on the prepared baking sheet.
  • Bake sweet potatoes in the preheated oven until tender, about 45 minutes. Reduce oven heat to 375 degrees F (190 degrees C). Let sweet potatoes rest until cool enough to handle. Peel the sweet potatoes and transfer into a large bowl.
  • Whip sweet potatoes with 3 tablespoons melted butter, 6 tablespoons brown sugar, rum, and salt with an electric mixer, until potatoes are smooth and fluffy, 3 to 5 minutes.
  • Peel tangelos, section the fruit, and remove membranes, pith, and seeds. Cut sections from 2 tangelos in half crosswise; Set aside sections of remaining 2 tangelos. Gently fold halved tangelo sections into the sweet potato mixture. Transfer sweet potato mixture to the prepared casserole dish.
  • Arrange reserved tangelo sections atop sweet potato mixture. Combine 3 tablespoons melted butter, 3 tablespoons brown sugar, and pecans in a bowl until crumbly; sprinkle evenly over the dish.
  • Bake in the preheated oven until heated through and the topping is lightly browned, about 30 minutes.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 55.2 g, Cholesterol 22.9 mg, Fat 10.8 g, Fiber 6.1 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 378.2 mg, Sugar 26.5 g

TANGERINE GRANITA



Tangerine Granita image

Start this at least one day before serving.

Provided by Gabrielle Hamilton

Yield Makes 8 servings

Number Of Ingredients 6

1/2 cup sugar
1/2 cup water
2 teaspoons (packed) finely grated tangerine peel
4 cups purchased fresh tangerine juice
1/4 cup strained fresh lemon juice
Pinch of salt

Steps:

  • Bring first 3 ingredients to boil in small saucepan, stirring until sugar dissolves. Reduce heat to medium-low; simmer until reduced to thin syrup, about 5 minutes. Pour into 8x8x2-inch glass baking dish. Stir in remaining ingredients. Cover; freeze overnight.
  • Using fork, scrape granita in its dish into flakes. Cover and keep frozen up to 2 days.

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