This sauce is made from cranberries, maple syrup, sugar, butter and bourbon
1/3 c Pure maple syrup
2 tb Sugar
1 1/2 c Cranberries - if frozen, do not thaw
3 tb Unsalted butter
1 1/2 tb 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.
Yields: 1 1/4 Cups sauce.
Source: Abby Mandel - Prodigy Guest Chefs Cookbook.