Orange Blossom Cranberry Sauce

Discard any bad cranberries in the 12 oz of fresh cranberries.

In a medium saucepan over medium-high heat, combine the cranberries, 1/3 cup water, 1/4 cup orange juice, and 1/2 cup honey. Bring to a boil.

Reduce heat to low and let the sauce thicken for about 8-10 minutes, stirring occasionally, until most of the cranberries burst and the sauce reaches the desired thickness. Keep in mind that the sauce will thicken more as it cools.

Remove saucepan from heat and stir in 1 tsp orange zest, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp salt.

Taste the sauce and adjust seasoning if necessary. Be cautious while tasting, as it will be hot.

Transfer the sauce to a sealed container and refrigerate until ready to serve. Allow the sauce to come to room temperature before serving. The sauce will keep in the refrigerator for up to two weeks.