How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
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
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.
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.