In a small saucepan, combine the honey, water, orange juice, orange zest, and cinnamon stick. Bring to a simmer over Medium-High heat, stirring to combine.
Add the cranberries and bring to a gentle boil. Lower the heat to maintain the boil and cook uncovered for 10 minutes, stirring occasionally. The cranberries will soften and start to burst, and the sauce will thicken slightly. Adjust the sweetness with additional honey, if desired.
Remove from heat and remove the cinnamon stick. Allow to cool to room temperature before chilling in the refrigerator.
Serve and enjoy!
Cranberry sauce will thicken as it cools. Chilling dulls the sweetness, so don’t worry if the sauce isn’t overly sweet. You can still adjust it as desired.This recipe makes about 1 cup of cranberry sauce, and it doubles easily, especially if you want to use an entire 12 oz bag of fresh or frozen cranberries.For an additional kick, add a tablespoon or two of bourbon to the cooled cranberry sauce for an adults-only version!Fresh cranberry sauce will keep in the refrigerator 2 to 3 weeks, although it may not last that long!