Orange and Honey Cranberry Sauce
- 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
- 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.
- Squeeze oranges and add juice to sauce pan.
- Add thyme and honey, bring to a boil, then lower heat to medium and cook for approximately 20 minutes until thick.