If you want to reduce the amount of honey, you can replace some of it with apple cider, orange juice, or another juice. I can eat this straight, but I find it goes really well accompanying buttery, salty foods, like roasted chicken, turkey, and roasted, salted vegetables.
Servings: 16servings
Calories: 35kcal
Ingredients
1cupcranberriesfresh or frozen
½cuphoneyor less depending on how sweet you like it
Place all the ingredients together in a saucepan and bring to a low boil.
The cranberries will begin to pop open after about 5 minutes of a stead boil. When the liquid becomes thicker and all the cranberries are popped open, stop cooking the sauce.
Cool and serve, or store in the refrigerator. I can usually store this for up to two weeks.