| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Sauces, Fruits/nuts, Holiday | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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