Measure cranberries and fruit juice into a large pot.
Cover with lid and warm on the stove under medium-high heat.
Stir occasionally to help spread the heat, faster.
Cook for 5 minutes or until berries split, soften and sag.
Measure honey and stir into berries.
Bring sauce back up to a simmer and cook down, stirring often to prevent burning.
Over the next 3-5 minutes, your sauce will thicken as moisture evaporates.
When you are happy with the consistency, remove from heat.
Cool and transfer to your container of choice.
Cover with lid and refrigerate up to 7 days.