Combine the dried cranberries with honey in a saucepan.

Add freshly squeezed lemon juice and stir well. Avoid dropping the lemon seeds or the sauce will get a very bitter taste. A lemon squeezer can easily help you to extract the juices while holding any seeds.

Transfer the pan to the hob and turn to medium heat. 

Next, add the water and simmer for 10 minutes without the lid. This way, water evaporates allowing the sauce to thicken. As the cranberries absorb water, they swell and burst releasing their delicious juice.

Stir occasionally to avoid having the cranberries sticking to the bottom of the pan as the sauce reduces.

When the sauce is thick and has a jelly-like consistency, remove the pan from the heat. Remember that the sauce will thicken every more as it cools down.

Next, blend the cranberries into a smooth sauce using a hand blender straight in the hob or transfer into the food processor bowl and blitz. The sauce should smooth, thick and gelatinous.

If preferred, you can also blend only two-thirds of the sauce and to keep bits of cranberries in the final sauce.

This naturally sweetened cranberry sauce is delicious both warm and cold depending on your recipe, but we recommend serving it slightly warm.

Keep refrigerated in an airtight container for up to a week.