Cranberry Sauce with Spiced Pumpkin Seeds

F&W contributor Marcia Kiesel adds crunch and flavor to cranberry sauce by adding pumpkin seeds roasted with cumin and paprika.

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  • Servings: 5 cups

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Ingredients

  • 1 1/2 pounds fresh or frozen cranberries
  • 2 cups sugar
  • 1 1/2 cups water
  • Pinch of cinnamon
  • 3/4 cup raw pumpkin seeds
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon ground cumin
  • Salt and freshly ground pepper

How to make this recipe

  1. Preheat the oven to 350°. In a saucepan, bring the cranberries, sugar and water to a boil, stirring to dissolve the sugar. Boil over high heat, stirring occasionally, until the cranberries pop, about 10 minutes. Let cool to warm and stir in the cinnamon.
  2. On a large rimmed baking sheet, toss the pumpkin seeds with the oil. In a small bowl, mix the paprika and cumin; toss with the pumpkin seeds. Spread the seeds in an even layer and sprinkle with salt and pepper. Bake for about 8 minutes, until lightly browned. Let cool completely. Just before serving, stir the pumpkin seeds into the cranberry sauce and serve.
Contributed By Photo © John Kernick Published November 2007





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