Adapted from texanerin.com
cup (240ml) orange juice
cup (160 grams) honey*
tablespoons - ¼ cup orange zest (from about 2 - 4 oranges)
12-ounce package (340 grams) of cranberries
1. Over medium heat, dissolve the honey in the orange juice. 2. Add 2 tablespoons of orange zest. 3. Add the cranberries and cook, uncovered, until most of the berries have popped and the sauce has thickened quite a bit (it'll continue to thicken as it cools). It takes about 10 – 15 minutes. I don't both stirring, but you can if you like. 4. Taste the sauce and add the remaining orange zest, if desired. 5. Pour the sauce in an airtight container and store in the refrigerator for up to a week. Notes: You can also make this with white sugar, but then use ¾ cup.