Sometimes simple is best. This Orange Hazelnut Cranberry Sauce is no exception. It has just four ingredients, and cooks in under ten minutes. And it’s the perfect side dish addition to your Thanksgiving feast, or in my case, a Friendsgiving feast.
Oranges and cranberries are a pretty common pairing. Most cranberry sauces have a splash or two of orange juice. I wanted to make a different kind of cranberry sauce, one that fit two criteria: have an Italian spin and contains no refined sugar.
To give this Orange Hazelnut Cranberry Sauce an Italian spin, I opted for hazelnuts. Hazelnuts are in everyone’s favorite Italian condiment, Nutella, after all! They add a unique, buttery flavor to the cranberry sauce, and unlike other nuts, you can actually still taste them in the sauce.
Honey seemed to be the best choice for naturally sweetening the cranberry sauce. This sauce is not overly sweet, and is in fact a little tart. I love it that way, but you can always add more honey if you’d like!
We served the Orange Hazelnut Cranberry Sauce in this adorable little green stoneware bowl from Target’s collaboration with Chip & Joanna Gaines of Magnolia Market. I have my eye on basically the whole collection, especially this textured stoneware pitcher. I *might* have gotten to Target at 8am on the morning that the collaboration launched, and stocked up for a few upcoming get-togethers! 🙂
This Orange Hazelnut Cranberry Sauce is a must-add to the Thanksgiving or Friendsgiving menu. Here’s what else we served:
Olive Oil & Herb Roasted Turkey Breast
Savory Mashed Sweet Potatoes with Olive Oil, Thyme, and Parmesan
Roasted Garlic Buttermilk Mashed Potatoes
Italian Stovetop Green Beans
Hazelnut Cranberry Sauce (recipe below)
Two-Layer Hazelnut Pumpkin Pie
Orange Hazelnut Cranberry Sauce
Yield 6 servings
- 1 (12 oz) bag of fresh or frozen cranberries
- Zest and juice of 1 orange
- ¾ cup honey
- ½ cup chopped hazelnuts
- Place cranberries, orange zest, orange juice, and honey in a medium-sized saucepan over medium heat. Cook, stirring occasionally, until the cranberries have popped and the sauce is thick, about 7–8 minutes. If the mixture seems too thick, add another 2–3 tablespoons of orange juice or water.
- Remove from the heat and stir in the hazelnuts. Let cool before serving.
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