Clementines

Clementines are hybrids of Mediterranean citrus and sweet orange, and are very similar in taste to tangerines. They’re less acidic than ordinary oranges, are easier to peel and typically don’t have seeds—all in all, the perfect supersweet snack. Clementine juice is a great way to sweeten a cocktail, and the citrusy segments make a sweet addition to green salads. One of our favorite recipes showcasing this citrus is this tangy pound cake, which has zest in the batter, syrup and glaze, and is topped with candied peel for the ultimate clementine dessert. Whether you’re looking for a sweet or savory approach, F&W’s guide has all the recipes you need.

Most Recent

Cranberry, Clementine and Pumpkin Seed Conserve

Cranberries only need to be cooked for a few minutes before they burst and form a sauce. Melissa Rubel Jacobson has a number of recipes for them, including Jellied Cranberry Sauce with Fuji Apple and Cranberry-and-Dried-Fruit Compote.    More Thanksgiving Recipes  
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Candied Clementines

Work as fast as you can while dipping the clementine sections—the hot caramel syrup cools very quickly. Have ready a large oiled platter to hold the candied clementine sections. Also, have a few forks out for dipping the sections, in case the one you start with becomes too sticky. Plus: More Dessert Recipes and Tips
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My Clementine

Many cutting-edge mixologists are using siphons to create effervescent drinks. Here, club soda adds fizz to
 a citrusy cocktail. Slideshow: Modern Summer Cocktails
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