1. Combine all ingredients in a small saucepan over medium-low heat and cook until mixture just starts to simmer (do not boil).
2. Reduce heat to low and cook, stirring occasionally, for 15 minutes for less spicy honey and up to 1 hour for more spice.
3. Remove from heat and let cool slightly. Skim foam and strain honey into a clean, lidded jar. Seal and refrigerate for up to 3 months.
Source: Hannaford fresh Magazine, July - August, 2017