Orange and Honey Cranberry Sauce

Ingredients

• 2 large navel oranges
• 12-ounce bag fresh or unthawed frozen cranberries, picked over (about 3 1/2 cups)
• 3/4 cup Bee Raw Cranberry Honey
• 3 large sprigs of fresh thyme

Instructions

1. With a vegetable peeler remove three 3-inch-long strips zest from 1 orange. Chiffonnade 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 minute until thick.