In a medium-sized saucepan, combine the orange juice and honey over medium-high heat.
Add the cranberries, and bring to a boil until you hear a bunch of little "pops". That is the cranberries bursting through their skins. Take a potato masher and gently crush the cranberries until the sauce becomes the consistency you desire. Simmer for another 5 minutes, stirring constantly.
Remove the pan from the heat, and add the orange zest. Allow to cool at room temperature for 20-30 minutes. The cranberry sauce will thicken as it cools.