Type what you have

Ingredients

• ✓ tangerine juice
• ice
• vodka
• orange liqueur

Instructions

1. 1 Place ice in a martini shaker and pour tangerine juice, vodka, and orange liqueur over ice. Cover, shake vigorously, and pour into a martini glass.

By miss vicki

Ingredients

• ✓ tangerine juice
• mango
• sugar
• orange
• lime

Instructions

1. 1 Place mango and sugar into a blender; blend until puréed and smooth. Add tangerine juice, orange zest and juice, and lime zest and juice; blend to combine. Transfer to a container; refrigerate 1 hour to overnight.
2. 2 Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer sorbet to a 1- or 2-quart lidded plastic container; cover the surface with plastic wrap and seal. Ripen sorbet in the freezer, 2 hours to overnight.

By TR6

Ingredients

• ✓ tangerine juice
• cranberry
• all-purpose flour
• baking powder
• salt
• butter
• tangerine zest
• sugar
• egg
• milk
• white sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
2. 2 Simmer dried cranberries and tangerine juice in a small saucepan over medium heat; remove pan from heat and set aside to cool.
3. 3 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.
4. 4 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.
5. 5 Bake in the preheated oven until muffins are golden brown, 20 to 25 minutes. Cool in pan on a rack.

By Stevie Bowden

Ingredients

• ✓ tangerine juice
• lillet blanc
• aperol
• ice
• club soda
• tangerine
• kumquat

Instructions

1. 1 Stir together tangerine juice, Lillet Blanc, and Aperol in a pitcher. Chill until ready to serve.
2. 2 Fill 6 wine glasses with ice. Divide tangerine juice mixture among glasses and top each with 1/4 cup club soda. Garnish each glass with a tangerine slice and a kumquat.

By Juliana Hale

Ingredients

• ✓ tangerine juice
• black pepper
• salt
• brandy
• raisin
• pine nut
• chicken broth
• instant rice
• onion
• ground pork
• ground beef
• black pepper
• salt
• turkey
• orange juice
• lemon juice
• butter
• chestnut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Make a small incision on the sides of each chestnut and place in a skillet over medium heat. Cook, stirring often, until toasted. Remove from heat, peel, and chop.
3. 3 Melt 2/3 cup butter in a saucepan; mix in lemon juice, orange juice, and tangerine juice. Rub turkey inside and out with butter-juice mixture, reserving some for basting. Season turkey with salt and pepper; set aside.
4. 4 In a large skillet over medium heat, cook ground beef, ground pork, and onion until beef and pork are evenly brown and onion is tender. Drain grease. Mix in rice. Stir in toasted chestnuts, broth, remaining 1/3 cup butter, pine nuts, raisins, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed by stuffing. Fill all turkey cavities with stuffing and tie in place with kitchen twine.
5. 5 Place turkey on a rack in a roasting pan and loosely cover breast and thighs with aluminum foil. Pour about 1/4 inch water into the bottom of the pan. Maintain this level of water throughout cook time.
6. 6 Roast turkey in the preheated oven for 3 to 4 hours, brushing occasionally with remaining butter-juice mixture. Increase oven temperature to 400 degrees F (200 degrees C) during final hour of roasting and remove foil. An instant-read thermometer inserted into the thigh near the bone should read at least 165 degrees F (74 degrees C).

By Penelope Karagouni

Ingredients

• ✓ tangerine juice
• carrot
• zucchini
• coconut oil
• onion
• mushroom
• ghee
• broccoli
• string bean
• chicken breast
• black pepper
• salt
• vinegar
• ginger
• garlic
• green onion
• coconut oil
• coconut aminos
• water
• onion

Instructions

1. 1 Whisk minced onion, water, tangerine juice, coconut aminos, 1/3 cup coconut oil, green onions, garlic, ginger, vinegar, salt, and black pepper together in a bowl until marinade is evenly mixed. Place chicken in a separate bowl and pour 1/2 of the marinade over chicken.
2. 2 Bring a large pot of lightly salted water to a boil. Add string beans and broccoli; cook uncovered until broccoli turns bright green, about 1 minute. Drain in a colander and immediately run under cold water for several minutes until cold. Drain and transfer to a large bowl.
3. 3 Heat ghee in a skillet over medium heat; cook and stir mushrooms until lightly browned, 5 to 10 minutes. Transfer mushrooms to bowl with beans and broccoli, reserving ghee in skillet.
4. 4 Cook and stir sliced onion in the ghee until softened, 5 to 10 minutes. Transfer onion to the bowl with mushroom mixture.
5. 5 Remove chicken from marinade, reserving marinade. Heat a cast iron grill pan or nonstick skillet over medium heat; cook chicken until no longer pink in the center, about 10 minutes. Transfer chicken to mushroom mixture.
6. 6 Heat 2 tablespoons coconut oil in a separate skillet over high heat; cook zucchini and carrots, using tongs to toss zucchini, until tender, 2 to 3 minutes. Add mushroom mixture, marinade from chicken, and reserved marinade to skillet; cook and stir until simmering and heated through, 5 to 10 minutes.

By SheLovesPaleo