2 Large Oranges
(we like Sunny Kapoho’s Big Island Organic ones) 12 Ounces fresh or frozen cranberries
3/4 Cup local raw honey
(we only use George’s)
3 Large Sprigs Thyme
With a vegetable peeler or knife, remove three 3” strips zest from one orange. Zest finely and transfer to a large saucepan with cranberries.
Squeeze oranges and juice to the sauce pan
Add thyme and honey, bring to a boil, then lower heat to medium. Cook for approximately twenty minutes until thickened.