Instructions

1. Wash the cranberries and discard any soft or wrinkled ones.
2. Combine the fresh orange juice, cranberry juice and honey in a small saucepan over medium-high heat. Bring the juice and honey to a boil and then reduce the heat to medium-low and simmer for 5 minutes.
3. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.
4. Stir in orange zest and additional honey if sweeter cranberry sauce is desired.
5. Once cranberry sauce is cool, transfer to a small air tight container. Chill in refrigerator for at least 6 hours and up to overnight.
6. Sauce can be made up to a few days ahead before you plan on serving it.