| OWL Venice
- 16 Ounces Fresh Cranberries
- 1 Orange, zested and juiced
- 2 Cinnamon sticks
- 1 Cup OWL Broth Elixir
- ⅓ Cup Honey
- Combine all ingredients into a medium-sized saucepan.
- 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.
- Remove from heat and serve warm.