In a food processor, combine the cranberries, tangerine segments, the 1 tablespoon chopped peel, one-half cup sugar and the five-spice powder. Pulse 8 or 10 times to the desired coarse consistency.

Repeat with all of the segments of both tangerines. Toss the fennel, onion, tangerine and arugula in a medium mixing bowl. And top with salt, pepper and your favorite dressing to taste.

THANKSGIVING dinner without cranberries would be as forlorn as if the turkey were missing. Not only are cranberries native to the U.S., recalling that first feast of local foods, but you need that ...

* One average tangerine yields about 1/4 cup juice. * Zest from 1 tangerine will yield about 1 teaspoon when grated, and 1 tablespoon when cut into shreds with a zester.

These virtually fat-free cakes get a bright boost (and a little extra fat) from a tangerine glaze. Make them in 2 wells of a jumbo-muffin pan and, if desired, wrap one of the cooled, ...

Fresh fennel, with its alluring crunch and flavor, is a welcome salad star. With a taste that is reminiscent of licorice, sliced raw fennel pairs deliciously with tangerine segments and a frisky ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 6 servings. 1/4 cup all-purpose flour> 1 teaspoon dried thyme> 1 teaspoon salt> In a large zip-top bag, combine flour ...

The tangerines, which soak up the savory juices, are a wonderful complement to the cumin-crusted chicken. PER SERVING: 235 calories, 8 g total fat (1.5 g ...

Tokyo is called the Big Mikan (tangerine), ... 4 tangerines, peeled, pith removed and segments separated. Juice of 2 tangerines. 1 tablespoon sugar. 1 tablespoon rice vinegar.