Cranberry-Maple Sauce

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.