1. Mix cranberries with 1 cup of water in a small pot. Cover and simmer for 5 to 10 minutes or until berries burst and the sauce thickens.

2. Remove from the heat and stir in honey and orange zest. (You can substitute lemon zest, if you like a more tangy taste)

3. This sauce can be refrigerated for up to one week.

4. Serve at room temperature. Makes 3 cups of sauce.
 

Peggy Schultz
- Silver Spring, Maryland