In small saucepan, combine all grapefruit base ingredients; whisk until blended. Cook over medium heat until boiling and thickened, whisking frequently. Cook 30 seconds more; remove from heat. To prepare Ruby Cranberry Slaw, in large bowl whisk together 1/4 cup cooked grapefruit base, oil and vinegar until blended. Add kale, cabbage and Craisins® Dried Cranberries; toss to mix and coat. Set aside to marinate. For Ruby Honey Mustard Dip, in small bowl whisk together remaining cooked grapefruit base, yogurt and mustard; set aside. For chicken fingers, pour Ruby Red juice drink and Cranberry Juice Cocktail into a shallow bowl. In a separate shallow bowl, combine flour, cumin, salt and pepper; mix well. Coat each chicken tender on both sides with juice, then flour mixture. Heat oil in large skillet over medium heat. Add chicken to skillet in batches, if necessary. Cook until deep golden brown and cooked through, about 3 to 4 minutes per side. To serve, spoon slaw onto 4 serving plates and top with grapefruit segments. Arrange chicken fingers next to slaw and serve with Ruby Honey Mustard Dip. Makes 4 servings. 2016 Ocean Spray® "Surprisingly Versatile" Grapefruit Recipe Contest Third Place Winner, Priscilla Yee Per Serving: Calories 810 Total Fat 41g (63% DV) Sat Fat 7g (35% DV) Trans Fat 0g Sodium 1620mg (68% DV) Carbohydrates 83g (28% DV) Dietary Fiber 6g (24% DV) Sugars 33g Protein 30g