Double Cranberry and Thyme Sauce

This sauce is supposed to be served with Cornish game hen, but when I made it I only had chicken available, and it was still delicious. I'll type the original recipe, but just know that you can serve the sauce with chicken or pork with equally delicious results. I think I saved this recipe from a Bon Appetit.

Cornish Game Hen with Double-Cranberry and Thyme Sauce
Serves 2

3 Tbs butter, divided
1 Tbs golden brown sugar
3 tsp chopped fresh thyme, divided
1 1 1/2 to 1 3/4 lb Cornish game hen, halved, backbone removed, rinsed, and patted dry
1/2 tsp all purpose flour
3/4 c low-salt chicken broth
1/2 c white grape juice
1/3 c frozen cranberry juice cocktail concentrate, thawed
1/4 c dried sweetened cranberries

Preheat oven to 450 degrees. Blend 2 Tbs butter, sugar, and 2 tsp thyme in a small bowl. Sprinkle hen halves with salt and pepper. Spread skin of each with half of butter mixture. Heat large nonstick skillet over medium high heat. Add hen halves, skin side down, and sear until deep brown, about 4 minutes. Turn, skin side up, and sear 1 minute. Remove from heat. Transfer, skin side up, to a small rimmed baking sheet. Reserve skillet. Roast hen halves until just cooked through and juices run clear when pierced with a fork, about 20 minutes.

Meanwhile, blend remaining 1 Tbs butter and 1/2 Tbs flour in a small bowl and set aside. Add broth, grape juice, cranberry concentrate, and remaining 1 tsp thyme to reserved skillet. Boil until sauce is reduced to 3/4 c, whisking often, about 7 minutes. Whisk in flour mixture and cranberries. Simmer until sauce coats the spoon, about 2 minutes, stirring often. Season with salt and pepper.

Spoon sauce over hen halves and serve.