• 2 large navel oranges
  • 1 (12-oz) bag fresh cranberries ( about 3 1/2 cups)
  • 3/4 cup Bee Raw Cranberry Honey
  • 3 large sprigs of fresh thyme


  1. With a vegetable peeler, remove three 3-inch-long strips zest from 1 orange. Chiffonade zest finely and transfer to a large saucepan with cranberries.
  2. Squeeze oranges and add juice to sauce pan.
  3. Add thyme and honey, bring to a boil, then lower heat to medium and cook for approximately 20 minutes until thick.

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