Fast And Easy Tangerine Sauce Food

10 BEST WAYS TO USE FRESH TANGERINES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a tangerine recipe in 30 minutes or less!

TANGERINE-CRANBERRY SAUCE

Steps:

• 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.

SPICY TANGERINE BEEF

Steps:

• In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.
• Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined.
• In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.

MOROCCAN TAGINE

Steps:

• To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
• Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.

MILD THAI BEEF WITH A TANGERINE SAUCE

Steps:

• 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.
• Whisk together the hoisin sauce, sherry, tangerine zest, and ground ginger in a small bowl.
• 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.
• 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.
• 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.

PORK TENDERLOIN STIR-FRY WITH TANGERINES AND CHILI SAUCE

Steps:

• Place pork tenderloin strips in medium bowl; sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat. Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add minced ginger; stir 30 seconds. Add pork tenderloin strips; stir-fry until pork is beginning to brown and is almost cooked through, about 3 minutes. Add tangerine pieces; toss 30 seconds. Add sweet chili sauce, soy sauce, and Chinese five-spice powder; boil until sauce in skillet thickens slightly, tossing to blend, about 1 minute. Stir in remaining 1 tablespoon sesame oil, bok choy, and half of sliced green onions. Stir-fry just until bok choy is wilted, 1 to 2 minutes. Season to taste with salt and freshly ground black pepper. Transfer to bowl; sprinkle with remaining sliced green onions and serve.

TANGERINE CHUTNEY

Steps:

• Finely grate enough peel off tangerines to measure 3 tablespoons. Using small sharp knife, cut all peel and white pith off tangerines. Working over large sieve set in bowl, cut between membranes, releasing segments into sieve. Place in refrigerator and let segments drain at least 2 hours and up to 6 hours.
• Stir vinegar, mustard, and salt in medium bowl until mustard dissolves. Mix in jelly, marmalade, and 3 tablespoons grated tangerine peel. Cover and chill chutney base up to 6 hours.
• Gently fold tangerine segments into chutney base and serve.

SWEET-AND-SOUR TANGERINE CHICKEN STIR-FRY

Steps:

• Mix first 4 ingredients in large bowl. Cover and chill 30 minutes.
• Whisk juice, vinegar, and cornstarch in medium bowl to blend. Set aside.
• Heat oil in heavy large skillet over medium-high heat. Add garlic, ginger, and cayenne; sauté 15 seconds. Add chicken mixture; stir-fry until just cooked through, about 4 minutes. Transfer chicken to plate. Add bell pepper, peas, and onion to same skillet. Stir-fry until vegetables are crisp-tender, about 2 minutes. Return chicken to skillet. Stir juice mixture to recombine and add to skillet. Simmer until sauce thickens, stirring constantly, about 1 minute. Season with salt and pepper.

WHITEFISH IN TANGERINE SAUCE (PEIXE COM MOLHO DE TANGERINA)

Steps:

• Preheat oven to 400 degrees F, and butter a baking dish just large enough to fit the fish fillets.
• Combine white wine and tangerine juice; set aside.
• Place fish in baking dish.
• Sprinkle lemon juice on fish, then sprinkle on the coriander and salt and pepper to taste.
• Drizzle with olive oil, sprinkle with cilantro and top with onion slices.
• Then, pour the tangerine juice/wine mix over all.
• Bake uncovered for 25 to 30 minutes, or until fish flakes easily.