| OWL Venice

Cranberry Sauce

Cranberries cooking


  • 16 Ounces Fresh Cranberries
  • 1 Orange, zested and juiced
  • 2 Cinnamon sticks
  • 1 Cup OWL Broth Elixir
  • ⅓ Cup Honey


  1. Combine all ingredients into a medium-sized saucepan.
  2. Bring to a boil, and reduce to a simmer for 15 minutes, or until all the cranberries have popped and begin to form a sauce. Remove the cinnamon sticks.
  3. Remove from heat and serve warm.