For a more complex flavor, use a mixture of tangerine varieties, such as Pixie, Fairchild and Dancy, for the juice. You will need 6 to 8 large tangerines to yield the amount needed here.
Recipe courtesy of Williams-Sonoma
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).