Baked Tangerines with Orange-Cranberry Relish
Prep: 15 min
Cook: 30 min
Total: 45 min
Serves: 6
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Holiday tables deserve a little whimsy, and these baked tangerines deliver it, their peels folded back like petals around juicy, sugar-dotted segments. A splash of orange juice keeps them tender in the oven, while a spoonful of cranberry relish adds tart sparkle. Serve them warm alongside roast turkey for a bright, festive touch.
Ingredients
Ingredients
- 6 - Tangerine (or Temple Oranges)
- 2 Tbsp Sugar
- 2 Tbsp Butter (or Margarine)
- 2/3 Cup Orange Juice
- 1 - Orange-Cranberry Relish
Directions
Directions
- Make 8 vertical cuts in the tangerine skin from the blossom end to about 1 inch from the bottom.
- Pull peel down and turn pointed ends in.
- Remove white membrane.
- Loosen sections at the center and pull apart slightly.
- Fill each center with 1 teaspoon sugar and dot with 1 teaspoon butter.
- Pour orange juice over tangerines.
- Bake in preheated 325-degree oven for 30 minutes.
- Garnish center with a small amount of Orange-Cranberry Relish.
- Serve with turkey.
Nutrition
Per serving · 6 servingsCalories
150
Fat
6 g
Saturated fat
4 g
Carbohydrates
24 g
Sugar
18 g
Fiber
2 g
Protein
1 g
Sodium
50 mg
Cholesterol
15 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 6 - Tangerine (or Temple Oranges)
- 2 Tbsp Sugar
- 2 Tbsp Butter (or Margarine)
- 2/3 Cup Orange Juice
- 1 - Orange-Cranberry Relish
Orange-Cranberry Relish
Directions
Directions
- Force orange quarters with peel and cranberries through food chopper.
- Add sugar and mix well.
- Chill in refrigerator for several hours before serving.
- This relish will keep well in refrigerator for several weeks.
Ingredients
Ingredients
- 2 - Florida Oranges - Quartered And Seeded
- 4 Cups Fresh Cranberries
- 2 Cups Sugar
