If using fresh cranberries, rinse and discard any damaged ones. If using frozen cranberries, there's no need to thaw. For a smoother texture, you can mash the cranberries in a food processor, but I prefer using whole cranberries. Zest the orange and squeeze its juice.

In a medium saucepan, combine the cranberries, orange juice, orange zest, and spices. Heat over medium, stirring occasionally. Once it starts to boil, reduce heat to low and simmer for 15–20 minutes, or until the cranberries burst and the mixture thickens. Stir occasionally.

Once the sauce reaches your desired consistency, remove the vanilla bean and cinnamon stick. If the sauce is too runny, cook a bit longer to evaporate excess liquid. If too thick, add more orange juice to adjust.

When you’re happy with the texture, add honey, but avoid further simmering to preserve its natural benefits.

This sauce can be served hot, cold, or at room temperature.