12ozfresh cranberries (frozen can be used as well)
1cupfresh orange juice
Pour the cranberries into a saucepan. Add honey, orange zest, orange juice, and cinnamon sticks.
Bring to a boil, cover, and reduce to a simmer. Let simmer until thickened, 30-40 minutes. When at the desired thickness, turn off the heat. Cranberry sauce can be made up to one week ahead and stored in the fridge.