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Cranberry Sauce with Spiced Pumpkin Seeds
© John Kernick

Cranberry Sauce with Spiced Pumpkin Seeds

  • ACTIVE: 10 MIN
  • SERVINGS: 5 cups

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


  1. 1 1/2 pounds fresh or frozen cranberries
  2. 2 cups sugar
  3. 1 1/2 cups water
  4. Pinch of cinnamon
  5. 3/4 cup raw pumpkin seeds
  6. 1 teaspoon vegetable oil
  7. 1/2 teaspoon sweet paprika
  8. 1/4 teaspoon ground cumin
  9. Salt and freshly ground pepper
  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.