Type what you have

Ingredients

• ✓ tangerine
• apple
• sour cream
• mayonnaise
• white sugar
• salt

Instructions

1. 1 Toss apple chunks in a bowl with 2 teaspoons tangerine juice. Whisk remaining tangerine juice, sour cream, mayonnaise, sugar, and salt in a bowl until sugar and salt have dissolved. Pour dressing over apple and toss.

By rowlandjk7

Ingredients

• ✓ tangerine
• ✓ tangerine
• cranberry
• confectioners' sugar
• cinnamon

Instructions

1. 1 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.

By Eleanor Price

Ingredients

• ✓ tangerine
• water
• cucumber
• thyme

Instructions

1. 1 Combine water, cucumber slices, tangerine slices, and thyme sprigs in a 32-ounce Mason jar or pitcher; stir gently.
2. 2 Cover and refrigerate before serving, at least 1 hour.

By HurdBird

Ingredients

• ✓ tangerine
• grapefruit
• orange
• pomegranate aril
• sour cream
• lemonade concentrate
• mint

Instructions

1. 1 Peel grapefruits, oranges, and tangerines with a serrated edge knife, being careful to remove the white pith.
2. 2 Slice all citrus fruit crossways and remove any seeds. Evenly distribute slices amongst 4 salad plates. Sprinkle pomegranate arils evenly over each salad.
3. 3 Stir together sour cream and undiluted lemonade concentrate in a small bowl for the dressing until smooth. Drizzle dressing over each salad. Garnish with mint sprigs.

By Bibi

Ingredients

• ✓ tangerine
• dragon fruit
• lime
• basil
• brown sugar
• sparkling mineral water
• ice

Instructions

1. 1 Cut two 1/4 inch thick slices from the peeled dragon fruit to use as a garnish; set aside. Place the remaining dragon fruit into a blender along with the tangerine segments, lime juice, basil, brown sugar, and sparkling water. Puree until smooth. Stir in the crushed ice, and pour into glasses. Garnish with the reserved dragon fruit slices to serve.

By Nuttylicious

Ingredients

• ✓ tangerine
• tangerine juice
• lillet blanc
• aperol
• ice
• club soda
• 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
• egg white
• water
• orange extract
• vanilla extract
• orange liqueur
• coffee liqueur
• sugar
• cinnamon
• salt
• black pepper
• rosemary
• pecan half

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Heavily butter a large metal baking sheet.
2. 2 Beat egg whites and water together in the bowl of a stand mixer until stiff peaks form. Add orange extract and vanilla extract; beat until incorporated, 1 minute.
3. 3 Mix sugar, cinnamon, salt, and black pepper together in a separate bowl; fold sugar mixture into egg white mixture until just incorporated. Fold in rosemary and tangerine zest until evenly mixed. Add pecans to the sugar-egg white mixture; toss to coat. Spread coated pecans in one layer onto the prepared baking sheet.
4. 4 Bake in the preheated oven, turning the baking sheet and stirring the pecans with a metal spoon every 8 to 10 minutes, until crispy and golden brown, 30 to 40 minutes. Transfer to a sheet of parchment paper to cool completely.

By itsshellebelle

Ingredients

• ✓ tangerine
• water
• neck
• giblet
• liver
• turkey
• onion
• celery
• carrot
• black peppercorn
• bay leaf

Instructions

1. 1 Combine water, turkey neck, giblets (excluding liver), onion, celery, carrot, zest, peppercorns, and bay leaf in a large saucepan. Bring to a boil. Reduce heat and simmer for 1 hour, skimming froth occasionally. Add liver and continue cooking at a bare simmer for 30 minutes more.
2. 2 Strain stock through a fine sieve into a large bowl. Reserve liver for another use. Reserve neck and remaining giblets for gravy. There should be about 3 cups stock. If there is more, return stock to the pan and simmer until reduced to about 3 cups. If there is less, add enough water to measure about 3 cups.

By Stacy M Polcyn

Ingredients

• ✓ tangerine
• water
• sugar
• cinnamon stick
• star anise
• oolong tea
• orange juice
• whiskey
• lemon juice
• ice cube

Instructions

1. 1 Bring water to a boil in a saucepan over high heat. Stir in sugar, cinnamon stick, and star anise. Remove from heat and add tea bags. Let steep for 3 minutes (or according to package directions for strongest tea). Remove tea bags. Let cool to room temperature, about 1 hour. Remove and discard cinnamon stick and star anise.
2. 2 Stir together tea mixture, orange juice, whiskey, and lemon juice in a punch bowl or pitcher. Chill until cold, about 2 hours or up to overnight.
3. 3 Garnish with tangerine slices and additional star anise. Ladle into ice-filled glasses. Top each with a tangerine slice.

By Corey Williams

Ingredients

• ✓ tangerine
• chinese noodle
• hoisin sauce
• sherry
• tangerine zest
• ginger
• vegetable oil
• beef steak
• vegetable oil
• butternut squash
• mushroom
• red onion
• cabbage

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain, rinse, and set aside.
2. 2 Whisk together the hoisin sauce, sherry, tangerine zest, and ground ginger in a small bowl.
3. 3 Heat 2 teaspoons vegetable oil in a large wok or skillet over high heat. Add one half of the beef slices to the pan; cook, stirring constantly, until the meat is nicely browned, 2 to 3 minutes. Remove meat to a platter with a slotted spoon. Repeat with the remaining beef.
4. 4 Heat the remaining 2 teaspoons of oil in the pan. Stir in the butternut squash, mushrooms, and onion. Cook, stirring constantly, until vegetables are crisp-tender and slightly brown on the edges, 5 to 7 minutes. Add the cabbage, and cook and stir until slightly wilted, about 2 additional minutes.
5. 5 Reduce the heat to medium. Stir the cooked beef, tangerine sections, and hoisin mixture into the vegetables. Cook until heated through, 2 to 3 minutes. Serve over Chinese noodles.

By Oti Katadoc