Place fresh cranberries and orange juice in a small sauce pot. Heat over medium heat. Add honey, granulated sugar and orange zest to the pot and bring to a boil. The cranberries will start to pop and become more liquid.

Reduce heat to medium low and let ingredients simmer for 15 minutes stirring occasionally. Remove cranberry sauce from heat and let cool for 30 minutes. Contents will jell upon standing. Cranberry sauce can be refrigerated for up to 2 weeks.