Fennel and Clementine Salad with Chicken, Almonds, and Feta
Fennel's licorice-y sweetness is a great match for juicy citrus and salty feta. But if it's not your favorite, swap the fennel out in favor of thinly sliced red onion.
3 of 12Photo: Anna Williams
This moist, dense cake includes two entire clementines—not only the juice and flesh, but also the skin, which is filled with aromatic oils.
4 of 12Photo: Randy Mayor
Try out this innovative bruschetta recipe that will leave your guests begging for more!
5 of 12Photo: Charles Masters
Sweet and sunshiny, this sophisticated twist on a standard mimosa is ideal for a holiday brunch.
6 of 12Photo: Randy Mayor
Green Bean, Arugula and Clementine Toss
It only takes six ingredients and 20 minutes to serve up this crowd-pleasing side.
7 of 12Photo: Ryan Liebe
Sparkling Spanish Punch
This punch is based on the classic formula of the great recipes of the 17th and 18th centuries, most of which started with sugar soaked in lemon or orange oil. Here, clementines are used instead, and all the spirits come from Spain. Spanish brandy is less well-known in the U.S. than cognac, but it is delicious and a great bargain, and the same could be said for cava, Spain's answer to Champagne.
8 of 12Photo: Johnny Autry
Intense Fruit Gelées
Use your favorite flavor of fruit concentrate or puree from perfectpuree.com. We tried and liked pomegranate, tangerine, cranberry, blood orange, and Meyer lemon.
9 of 12Photo: Ellen Silverman
Sweet clementines shine during cold winter months. Make the most of them in this festive, spiced sangria. Opt for a fruit-forward, higher acidity variety of red wine, such as grenache or tempranillo.