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

  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