The flavors of maple and cranberry pair well in this tasty Thanksgiving sauce, picking up the best of New England in every bite.
Cranberry Maple Relish

Cranberry-Maple Sauce
Recipe type: Fruits
Serves: 1 1/4 cups
  • 1/3 Cup pure maple syrup
  • 2 Tablespoons sugar
  • 1 1/2 Cups cranberries if frozen, do not thaw
  • 3 Tablespoons unsalted butter
  • 1 1/2 Tablespoons Bourbon
  1. 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

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