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Cranberry Maple Sauce


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


  1. Bring the maple syrup and sugar to a boil in a small non-aluminum pan, then cook for 3 minutes.
  2. 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.
  3. 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.
  4. Add the bourbon.
  5. Sauce can be served immediately or refrigerated for up to a week.
  6. 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.

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