Cranberry

This festive, refreshing cocktail balances bittersweet Campari with tart, unsweetened 100% cranberry juice. The drink’s tartness and bitterness awakens the palate for whatever you’ve got cooking.

Inspired by the tangram, a Chinese dissection puzzle made up of geometric shapes arranged in varying combinations to form other shapes, this design is one that has come to define the Lokokitchen aesthetic. While the concept is derived through coplanar placement of polygons and assorted angles, don’t get bogged down by the formula. Ultimately, the sum of its parts is simply a tart, and variables will translate, too.

A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour, or both. While some recipes rely on tangy buttermilk to offset the rich custard, this version uses lemon juice and barely cooked cranberries instead.

Pairing the tangy fruit with Scotch—plus oolong tea that’s been steeped forever—gives a whisper of smoke and a bitter, malty edge to the drink.

This sliceable, jiggly sauce is spiced with bay leaves and cardamom, set in a gelatin mold, and crowned with sugared orange zest and cranberries.

Underneath the toasted meringue, you’ll find a surprising lightness that comes from cheery red cranberry sorbet layered with pale green pistachio ice cream and buttery pound cake.

This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).

Blanching the chopped orange in boiling water before cooking it with the cranberries removes any bitterness from the peel and pith.

Removing the seeds from one of the chiles lessens the punch. If you like more heat, leave them in. If less, scrape out seeds from both chiles.

Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.

This simple cranberry sauce recipe from America's quintessential brand is the perfect complement to Thanksgiving dinner, sure, but we also love it with pork, lamb, and chicken anytime of year.

With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you’re into that sort of thing).