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Best Tangerine Recipes

Best Tangerine Recipes

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Top Rated Tangerine Recipes

Chef Dean Fearing from Fearing's Restaurant in Dallas, Texas glazes his roast turkey with a sweet syrup made with tangerine juice, ginger, and sage.Recipe adapted from Dean Fearing.

Ever thought about putting a scoop of sherbet into your drink? No? Well, then this will blow your mind. The recipe combines the fruity flavors of juice with a cold scoop of sherbet to create the perfect drink for summertime.The recipe is courtesy of Juicy Juice

Bring these to a holiday party to add a healthy side dish that everyone will love. The freshness of the lemon perfectly combines with the sweet tangerine to make these carrots unbeatable.This recipe is courtesy of Crock Pot Dump Meals.

Pears are one of fall's most forgotten-about fruits, but we can't imagine why when there's a juice recipe with pears this good. Made by Marra St.Clair and Lori Kenyon-Farley, certified nutritional consultants and co-founders of USDA-certified organic Ritual Wellness Cleanse, this combination of ingredients is especially good to boost your immunity as the colds and coughs come rolling in.

This “fruit juice” drink made of mostly sugar, water, and orange juice concentrate powered us through recess, and now you can make a similar tasting beverage at home for when the nostalgic need arises.

Finally, a skinny version of an ice cream cocktail that everyone can enjoy. This light and unique mixture of ingredients includes orange juice, coconut water, and Skinny Girl vodka.This recipe is courtesy of Skinnygirlcocktails.

Try this unique and inspired panna cotta recipe from celebrated pastry chef Johnny Iuzzini of Top Chef: Just Desserts fame. It's a tangy twist on a much beloved Italian dessert, with a bright and refreshing citrus salad on the side, candied pistachios, and a little crunch on the bottom.

  • ⅓ cup packed dark brown sugar
  • 4 tablespoons unsalted butter, at room temperature, divided
  • 6 Pixie tangerines or clementines, unpeeled
  • 1 ½ cups white whole-wheat flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons canola oil
  • ⅔ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup buttermilk

Preheat oven to 350 degrees F. Coat an 8- to 9-inch round cake pan with cooking spray line the bottom with parchment paper and spray the paper.

Heat brown sugar and 2 tablespoons butter in a small pan over medium heat until the butter melts. Spread in the prepared pan, leaving a 1/4-inch border around the edge. Grate 1/2 teaspoon zest from 1 tangerine (or clementine) set aside. Cut a thin slice off the stem end of each fruit, then slice into 1/4-inch rounds. Place a slice in the center of the pan arrange the remaining slices in slightly overlapping circles out to the edge.

Whisk flour, baking powder, baking soda and salt in a medium bowl.

Beat the remaining 2 tablespoons butter, oil and granulated sugar in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat in eggs, one at a time. Mix in vanilla and the zest. With the mixer on low, blend in the flour mixture alternately with buttermilk, making 3 additions of the flour mixture and 2 of the buttermilk and mixing until just combined. Pour the batter into the pan, smoothing the top.

Bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool for 10 minutes on a wire rack. Run a knife around the edge of the pan and invert the cake onto a cake plate.

Make Ahead Tip: Loosely wrap and store at room temperature for up to 1 day.

Tangerine Marmalade Recipe

Easy to make tangerine marmalade recipe, that can be made any time of the year. A delicious recipe that only needs three ingredients – tangerines, sugar & lemon.

I can never resist the smell of freshly baked bread, thickly buttered and topped with marmalade. While January and February are the best months to make a proper Seville Orange Marmalade, for the rest of the year, we have to use other citrus fruits.

Rather than seeing it as a disadvantage, I think it’s great to experiment with different flavours and make marmalade from other fruits.

Today, I wanted to share with you my favourite recipe for tangerine marmalade. Tangerines are available throughout the whole year they are usually much cheaper than Seville Oranges and marmalade making is much quicker, because their skin is much finer than oranges one.

Tangerine marmalade also has a much lighter flavour, and it’s not as bitter as marmalade made from Seville Oranges.

Some people like that, but others (like me) like the tang of traditional marmalade. This is easy to achieve by swapping one or two tangerines with a lemon or lime. The tangy lemons balance out the sweetness of tangerines perfectly.

You’ll notice that I’ve used basic granulated sugar in this recipe and this is because tangerines have plenty of pectin in already, so you don’t need to spend your money on fancy marmalade sugars.

If you already have one in the cupboard, don’t worry, just use it and your tangerine marmalade will set slightly quicker and firmer than mine did.

If the delicious flavour of natural tangerines wasn’t enough, you could always add complimenting spice in (such as cinnamon, nutmeg or mixed spice) or add a dash of whisky. Make your recipe as described and add any flavouring after you’ve tested the marmalade for setting and you are ready to pour.

Alcohol evaporates around 70C, so leaving the marmalade to sit to cool down for a bit it’s not only good for the distribution of the tangerine rind but also for not burning out the flavours or alcohol.

Hope you’ve enjoyed making this tangerine marmalade recipe and I look forward to hearing from you if you have any questions.

Tips To Make A Fail-Proof Tangerine Cake

  • Make sure that the ingredients are at room temperature. The ingredients will mix better.
  • Preheat the oven before making the cake batter.
  • Grease and flour the pan before making the batter.
  • After adding the flour do not over beat the batter, usually mixing for 7 seconds is enough.
  • Do not open the oven door unless 10 minutes have passed since you’ve placed the cake in the oven.
  • The time given in recipes is an estimate, every body’s oven is different, always check the cake 5 minutes before the given time by inserting a skewer or a toothpick in the middle of the cake and if it comes out clean your cake is ready.
  • Keep the cake in the pan for at least 7 minutes before flipping it on a cooling rack.
  • Most important part is when you are using fruit on a cake, make sure that the fruit used tastes good an is not spoiled or bitter.

Baked goods taste much better the next day, so if you plan to have guests over, it is best to do your baking a day ahead.

Cookies, cakes, and baked bread (not stove top bread) always tastes amazing the next day, and to maintain the flavor and texture make sure to store your tangerine cake in an airtight container or a Ziploc bag.

You can use any baking pan to make this cake, just make sure that the batter doesn’t fill the pan to avoid overflowing.

Recipe Summary

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 stick unsalted butter, cubed and chilled
  • 1/4 cup ice water
  • 2 teaspoon finely grated tangerine zest plus 1 cup freshly squeezed tangerine juice (not bottled)
  • 5 tablespoons fresh lemon juice
  • 1 cup granulated sugar
  • 12 large egg yolks
  • Pinch of kosher salt
  • 1 1/2 sticks unsalted butter, cubed and at room temperature
  • 1 cup heavy cream
  • 2 teaspoons confectioners&rsquo sugar

Make the tart shell In a small bowl, whisk the flour, sugar and salt. Add the butter and, using your fingertips, blend it in until pea-size pieces remain. Stir in the ice water until the dough comes together add another tablespoon if the dough seems too dry. Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick disk. Wrap in plastic refrigerate for 1 hour.

On a lightly floured work surface, roll out the dough to an 8-by-18-inch rectangle, about 1/8 inch thick. Fit the dough into 13-by-4-inch fluted tart pan with a removable bottom. Trim the overhang. Cover with plastic wrap and freeze for 30 minutes.

Preheat the oven to 400°. Line the tart shell with parchment paper and fill with pie weights. Bake for 40 minutes, until set. Remove the paper and pie weights and bake for 10 minutes, until cooked through. Transfer to a rack and let cool completely.

Make the tangerine curd In a medium saucepan, whisk the tangerine zest with the citrus juices, sugar, egg yolks and salt. Cook over moderately low heat, stirring often with a spatula, until the curd is very thick but pourable, about 30 minutes. Strain through a fine sieve into a medium bowl and whisk in the butter. Scrape the curd into the tart shell and press a sheet of plastic wrap directly onto the surface. Refrigerate until set and chilled, 3 hours.

Make the whipped cream In a medium bowl, beat the cream with the confectioners&rsquo sugar until medium peaks form. Dollop on top of the tart and serve.

1/2 cup sugar
6 egg yolks, beaten
1 1/2 cup milk
1/2 cup whipping cream
2 teaspoons vanilla extract
1/8 teaspoon ground nutmeg

Preheat the oven to 325 degrees F.

Combine the sugar and egg yolks in a mixing bowl and whisk to combine. While whisking, add the milk, whipping cream, and vanilla. Mix until combined.

Pour the custard mixture into 6-ounce custard cups or ramekins and sprinkle each with nutmeg. Set the custard cups in a 13x9 baking dish. Carefully pour hot water into the baking dish to fill it 1-inch deep, taking care not to splash any water into the custard.

Place the baking dish in the oven and bake at 325 degrees F for 50-60 minutes or until the custard is set and a knife inserted in the middle of one comes out clean.

Carefully remove the pan from the oven and remove the custard cups from the hot water. Dry off the cups before serving. Serve warm.

Choosing Your Oranges, Blood Oranges, Tangerines, Mandarins, Satsumas

All these fruits are familiar to the orange but each has their own unique qualities. It is personal preference as to which you use, each will produce a great wine so I would suggest choosing according to some of the following criteria:

Availability: If you so happen to have a glut of oranges then you should definitely use these. If one variety such as tangerines are in season where you live then use these, they will be tastier and riper than other oranges.

Seasonality: At certain times of the year you will find blood oranges in your local store at others satsumas. Following the season means the quality of the fruit is better and the orange wine will be better.

Untreated or Organic: We are using the zest in this orange wine so you will want to find untreated oranges or organic if possible. Citrus fruits are often sprayed with a wax that will interfere with the wine.

Best Ever Recipes from Tangerine Confectionery

Tangerine Confectionery, the creator of a wide range of well-loved, retro confectionery lines, is relaunching two of its popular brands with a new, Best Ever recipe and revamped packaging.

Fresh new packs of Henry Goode soft eating liquorice and Princess Mallows will be available in January and February respectively. Both products have undergone extensive consumer testing to target key areas for improvement and after some recipe tweaking it was panelled again to ensure they are ready for the Best Ever label.

Over 95% of consumers rated the new Princess marshmallows and Henry Goode red soft eating liquorice recipe better than the previous product, especially on flavour and texture.

Over 93% rated Henry Goode black soft eating liquorice better on flavour than the previous product, which was already rated better than its key competitors.

Henry Goode became the number one selling soft eating liquorice within three years of its 2009 launch, with a £4m brand value. Its brand refresh will tap into the New Year health market with a focus on the product’s ‘Naturally Goode’ reputation, made from all natural flavours and colours.

The brand new packaging highlights the British heritage of the treat, as well as reinforcing health and quality messages that will make it stand out on the shelf.

The black liquorice product will be available in hanging bag formats of 200g (£1.39) and 140g (£1), as well as a 25 per cent extra free promo pack (175g, £1) and a price marked pack (140g, £1). There will also be a strawberry flavoured red liquorice variant (200g, £1.39).

Princess Mallows has been sold as a recognised brand for over a decade. The pink and white marshmallows with subtle raspberry and vanilla flavours are starch deposited, giving them more indulgent quality than the extruded marshmallows that are more commonly seen on the shelves.

By refreshing its image and reinvigorating brand recognition the packaging will tap into latent loyalty for the product. The new packaging highlights health messages that are ideal for the adult market: the marshmallows are fat free and contain just 24 calories per sweet.

The Best Ever Princess Mallows will be available in 150g (£0.89) and 200g (£1.29) hanging bag formats, as well as a 50 per cent extra free promo pack (225g, £0.89) and a price marked pack (170g, £1).

Yen Luong, brand manager at Tangerine Confectionery, comments: “We have put both these fantastic products through rigorous testing to ensure that we are delivering the Best Ever recipe to our consumers. We have confidence that these SKUs will be instrumental in delivering incremental sales to retailers throughout 2016 as appetite for traditional recipes and permissible treats continues.”

Henry Goode soft eating liquorice will be stocked at Asda, Morrisons, Tesco, discounters and impulse stores in January 2016. Princess Mallows will be available in Tesco, discounters and impulse stores from February 2016.

Season the ducks

In a mortar or spice grinder, grind the garlic, tangerine zest, coriander, five-spice, 2 Tbs. salt, and 1 tsp. pepper to a coarse paste.

Make 20 to 30 small slits in the skin of each duck, using a sharp paring knife held parallel to the duck surface so that you pierce the skin and fat but not the meat. Be sure to make slits on the backs and thighs as well as the breasts. Rub about two-thirds of the spice mixture into the duck cavities and then rub the remaining all over the skin. Set the ducks on a rack over a large rimmed baking sheet and allow to air dry uncovered in the refrigerator for 24 to 36 hours.

Roast the ducks

  • Position a rack in the center of the oven and heat the oven to 325°F. Let the ducks sit at room temperature as the oven heats. Arrange the ducks breast down on two small V-racks in a large roasting pan and roast for 1-1/4 hours. Remove the pan from the oven and spoon or pour off most of the fat from the roasting pan—use a turkey baster if you have one. Flip the ducks, using sturdy tongs inserted in the cavities, and pierce the skin again all over with a knife. Continue roasting the ducks until the meat around the thighs feels tender when prodded (a skewer should penetrate the thigh with no resistance), the legs feel loose in their joints, and an instant-read thermometer inserted in the thickest part of the thigh near the joint reads 175°F, 45 to 60 minutes more.

Glaze the ducks

Remove the ducks from the oven, and increase the oven temperature to 500°F. In a small bowl, whisk the hoisin, orange liqueur, honey, tangerine juice, and sesame oil. Transfer the ducks (on the racks) to a rimmed baking sheet. With a brush, paint the breasts and legs with a thin layer of glaze and return to the oven. Paint again after 5 minutes and continue roasting until mahogany-color, 3 to 5 minutes more.

Let the ducks rest for 5 to 10 minutes before carving.

To drink: A good match for the rich duck is a bright and acidic Riesling, like the Weingut Münzberg Riesling Kabinett 2007 ($20). It’s well balanced with sweet, juicy fruit and perfect acidity on the finish. Hints of pear and green apple, too.

Tangerine ratafia

In Southwest France, ratafia is a fruit- and spice- infused brandy made at home. Almost any citrus makes delicious ratafia. Tart citrus fruit is best blood oranges and sour mandarins (tangerines) are particularly good. Traditional ratafia can be made with either brandy or clear distilled spirits but brandy produces a mellower, more complex ratafia. Just be sure to remove all of the bitter pith and the seeds.

Rinse the tangerines and separate the peels from the fruit, reserving the peels. Squeeze 3 cups of tangerine juice from the tangerines.

Remove the white pith from the zest of about 12 tangerines. Cut the zest into strips until you have 2 cups zest.

Combine the Armagnac, juice, zest and simple syrup in a large resealable jar. Toast the clove slightly in a pan over medium heat, just until fragrant, and add it to the Armagnac mixture. Crush the cardamom pod with a mortar and pestle and add it to the mixture. Seal the jar, shake it and store it in a dark place for 2 months, shaking every day or so.

After 2 months, strain the zest and spices from the liquid and discard. Let the remaining solids collect on the bottom of the jar. Pour off the liquid and discard the solids. Refrigerate to preserve the acidity. Makes about 7 1/4 cups.

From Lou Amdur his recipe was inspired by Paula Wolfert’s.

You can substitute oranges, blood oranges or kumquats for the tangerines you will need 3 cups juice and 2 cups zest.

A 750-ml bottle of Armagnac yields 3 1/4 cups.

To make the simple syrup, dissolve 1 cup sugar in 1 cup water in a small saucepan over medium heat allow to cool.

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