Clementine and Tangerine Recipes

Juicy, sunny, and fresh, citrus fruits are a true gift of the season. Let clementines and tangerines add tang and brightness to any gloomy weather day.

First, fresh lemons and tangerines add pop to this easy but decadent dessert.

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.

This moist, dense cake includes two entire clementines—not only the juice and flesh, but also the skin, which is filled with aromatic oils. 

Try out this innovative bruschetta recipe that will leave your guests begging for more!

Sweet and sunshiny, this sophisticated twist on a standard mimosa is ideal for a holiday brunch.

It only takes six ingredients and 20 minutes to serve up this crowd-pleasing side.

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.

Use your favorite flavor of fruit concentrate or puree from perfectpuree.com. We tried and liked pomegranate, tangerine, cranberry, blood orange, and Meyer lemon.

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.

When it comes to marinades and glazes, glossy clementines are perfect for their seedless convenience.

Simple and refreshing with bright, juicy tangerine slices and cool, creamy avocado slices. Pumpkin seeds, also called pepitas, add just the right amount of crunch.

Clementine juice flavors the sorbet, and sections are added to the sauce. Juice the clementine just as you would an orange.