Tangerine Pomegranate Cider Recipes

TANGERINE AND POMEGRANATE MOLASSES RELISH

Steps:

• Remove peel and pith from tangerines using a sharp paring knife. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments; halve segments crosswise. Transfer to a medium bowl.
• Add fennel, molasses, lemon juice, pine nuts, ginger, and chile pepper; stir to combine.

TANGERINE AND THYME INFUSED WATER

Steps:

• Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours. Strain before serving.

CRANBERRY, TANGERINE, AND POMEGRANATE PUNCH

Steps:

• Spear three cranberries alternately with two mint leaves on each wooden skewer. Place skewers on a baking sheet; cover with damp paper towels, and refrigerate up to one hour.
• In a large punch bowl, stir together fruit juices. Fill the glasses with ice, and ladle about 1/2 cup punch into each glass; top with sparkling wine. Garnish each glass with a swizzle stick.

POMEGRANATE-TANGERINE SORBET

Steps:

• Combine sugar and water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat and cool completely. Whisk in pomegranate juice, tangerine juice and peel. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Freeze sorbet in covered container until firm.
• Scoop sorbet into wineglasses. Garnish with mint sprigs and serve.

CRANBERRY, TANGERINE, AND POMEGRANATE CHAMPAGNE PUNCH

Steps:

• To make the swizzle sticks, spear 3 cranberries alternately with 2 mint leaves on wooden skewers. Place the skewers on a baking sheet; cover with damp paper towels, and refrigerate up to 1 hour.
• In a large punchbowl or pitcher, stir together the fruit juices. Fill glasses with ice, and ladle or pour about 1/2 cup punch into each glass; top with champagne. Garnish each glass with a swizzle stick.

TANGERINE-POMEGRANATE CIDER

Steps:

• In a large stockpot combine the cider, tangerine juice, pomegranate juice, cinnamon sticks, nutmeg and cloves. Place over medium-high heat and bring to a simmer; simmer gently for 30 minutes.
• Remove the cinnamon sticks, ladle into mugs and garnish with tangerine slices. Serve hot.