Combine cranberries, sugar replacement, water, 1 lemon wedge, and 5 fresh mint leaves in a small saucepan. Bring to a boil; reduce heat. Simmer for 5 minutes or until cranberries burst, stirring frequently.

Strain mixture through a fine-mesh sieve set over a bowl; press with back of spoon to release juices. Discard cranberry skins and lemon wedge. Scrape pulp from outside of sieve; transfer to bowl with juices.

For cocktails, muddle remaining 4 lemon wedges in a 2-cup glass measuring cup. Stir in bourbon and maple extract. Place 1 large ice cube in each of 4 (6-oz. each) coupe glasses. Divide bourbon mixture between glasses. Top each drink with 1 oz. cranberry mixture. Garnish with lemon peel skewered on cocktail pick and sprig of mint, if desired.