Recipe: Slow Cooker Cranberry Sauce

Classic cranberry sauce is a must for any Thanksgiving spread. Amid the turkey and sea of sides, it brings a sweet-tart bite that balances this savory feast. This subtly sweet slow cooker version is made to feed a crowd. It’s got just enough sugar to balance the puckering bite of the cranberries so they still serve as a bright spot on your holiday plate.

This recipe gives you the foundation for a basic, traditional cranberry sauce. For the liquid, I like using an even mix of water and fresh orange juice, although this ratio is flexible. Don’t have any oranges? Use all water. And if you prefer a sauce with a more forward hint of citrus, go ahead and use all juice. There are plenty of ways to make this sauce your own, from spices to a splash of liquor or flavored extract. Here are a few ideas for inspiration.

• Spices: Add a cinnamon stick, cardamom pod, or a couple whole cloves to the slow cooker and cook with the cranberries. Remove before serving.
• Vanilla: Add a vanilla bean to the slow cooker with the cranberries, and remove before serving. Or stir in a teaspoon of vanilla extract after cooking.
• Liquor: Stir in 1 tablespoon of rum, brandy, or whiskey to the finished cranberry sauce.
• Dried fruit: Add a handful of chopped dried figs, cherries, or chopped apricots with the cranberries.
• Hot chiles: Finely chop a jalapeño and add at the end of cooking for a spicy, savory finish.
• Ginger: Add a tablespoon of freshly grated ginger with the cranberries.