TANGERINE SUBSTITUTE RECIPES

Steps:

• Preheat oven to 400 degrees F. Lightly coat eighteen 1 3/4-inch muffin cups with nonstick cooking spray; set aside.
• In a medium bowl, stir together flour, baking powder, sugar, and salt. In a small bowl, combine milk, egg, oil, and vanilla. Make a well in the center of the flour mixture. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened (batter should be lumpy). Fold in the tangerine sections.
• Divide batter among prepared muffin cups, filling each almost full. Bake about 14 minutes or until golden brown.
• Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

Steps:

• Put the sugar in a mixing bowl and whisk with 1 cup tangerine juice until thoroughly dissolved. Stir in the rest of the tangerine juice, the lime juice, and the orange liqueur or kirsch. Mix well.
• Pour the mixture into a storage container to a depth of 1 inch, or into a zippered plastic freezer bag. Cover or seal well and freeze for at least 4 hours, or preferably overnight.
• To serve, chop the frozen mixture roughly with a spatula, then spoon into glasses. Top with a little chilled Champagne if you wish.