Sugar-free cranberry sauce

Cranberries have gotten a bad rap over the years.  People either hate them because they're too sour, or are freaked out by the sound they make and the shape they retain coming out of the can.  :shudders::  On the other hand, some people love them, but only because pounds of sugar has been mixed in to sweeten the ever loving snot of them.
So pretty.  So healthy!
Cranberries are a super food, and are so good for you.  They are full of antioxidants and vitamins that keep you healthy during cold and flu season.  And you wish to repay this humble little berry with 1+ cups of sugar?  You're better than that!

Sarah's sweet and sour cranberries
1 bag of cranberries, washed
1 1/4 cup of orange juice (preferably fresh-squeezed if possible)
1/2 to 3/4 cup of honey

In a medium sized saucepan, combine the cranberries, orange juice, and honey over medium high heat.
Bring to a boil until you hear a bunch of little "pops".  That is the cranberries bursting through their skins.
Take a potato masher and gently crush the cranberries until the sauce becomes the consistency you desire.  Simmer for another 5 minutes, stirring constantly.
Put in a container in the fridge to cool.  Serve as a garnish, or a side at Thanksgiving.  Troy inherited this weird trait from his mother in that they think that everything under the sun is tart, so I put a fresh drizzle of honey on his serving right before serving.

Bon Appetit!

I've shared this over at Fat Tuesday,Traditional Tuesdays. What's on Your Plate, Real Food Wednesdays, It's a Keeper Thursdays, Simple Lives Thursday, Pennywise Platter Thursday, and Fight Back Friday.