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Raw honey is a chef’s secret weapon—golden crusts, caramelization, moist textures and complex notes are just a few of its hidden talents. Why honey instead of processed sugar? Besides the proven health benefits, each honey’s flavor varies with the flower from which it came. Imagine the subtle hint of sage in Sage Honey Stuffing, citrus in Orange Blossom Honey and Pheasant, and earthy Buckwheat Honey Pumpkin Pie. I’m hungry already.

Try these honey recipes, share them with friends and family—and enjoy them.

From my table to yours.—Zeke

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Maine Blueberry
Washington Buckwheat
New York Aster
Florida Orange Blossom
Maine Wild Raspberry
Colorado Star Thistle
North Carolina Sourwood
New York Basswood
California Wild Black Sage
Colorado Sweet Yellow Clover
Georgia Holly Blossom
Georgia Tupelo
Oregon Maple Blossom
Oregon Meadowfoam

Orange and Honey Cranberry Sauce

Recipes >

 

  • 2 large navel oranges
  • 12-ounce bag fresh or unthawed frozen cranberries, picked over (about 3 1/2 cups)
  • 3/4 cup Florida Orange Blossom Honey
  • 3 large sprigs of fresh thyme

Instructions


  1. With a vegetable peeler remove three 3-inch-long strips zest from 1 orange. Chiffonnade zest finely and transfer to a large saucepan with cranberries.
  2. Squeeze oranges and add juice to sauce pan.
  3. Add thyme and honey, bring to a boil, then lower heat to medium and cook for approximately 20 minute until thick.

 


 

Orange and Honey Cranberry Sauce

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