Cranberry-Maple Sauce
Yield
1 1/4 cupsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
maple syrup
pure |
|
| 2 | tablespoons |
sugar
|
|
| 1 ½ | cups |
cranberries
if frozen, do not thaw |
|
| 3 | tablespoons |
butter, unsalted
|
|
| 1 ½ | tablespoons |
bourbon whiskey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
maple syrup
pure |
|
| 3E+1 | ml |
sugar
|
|
| 355 | ml |
cranberries
if frozen, do not thaw |
|
| 45 | ml |
butter, unsalted
|
|
| 23 | ml |
bourbon whiskey
|
|
Directions
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.
