1/3 cup pure maple syrup
2 tablespoon sugar
1 1/2 cup cranberries if frozen, do not thaw
3 tablespoon unsalted butter
1 1/2 tablespoon bourbon
BRING THE MAPLE SYRUP and sugar to a boil in a small non-aluminum pan, then cook for 3 minutes. Add the cranberries and cook until their skins burst and they begin to pop, 6-to-8 minutes, or slightly longer if they are frozen. Cut the butter into 3 pieces. Remove the pan from the heat and whisk in the butter, 1 piece at a time, waiting until each is incorporated before adding another. Add the bourbon. Sauce can be served immediately or refrigerated for up to a week. Reheat gently and thin with 2 to 3 tablespoons water before serving.
Makes 1 1/4 Cups
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