Honey Sweetened Cranberry Sauce
1 tablespoon unflavored gelatin powder
1/2 cup water
2 packages fresh cranberries
1 cup orange juice
1 cup raw pale honey
2 teaspoons finely grated orange zest
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
½ teaspoon ground or fresh ginger
In a small bowl, sprinkle unflavored gelatin powder into water.
In a sauce pan, combine cranberries, orange juice, honey and orange zest.
Cook over low heat until the cranberries begin to soften and break up, about 15 to 20 minutes.
Pour gelatin mixture over the cranberries and add nutmeg, cinnamon, and ginger stir well and remove from heat.
Let cool and refrigerate.
The sauce can be refrigerated in an airtight container for a week ahead and can be frozen for up to six months.