• Fast
• Healthy
• Vegetarian
• Make-Ahead

Ingredients

1. 1 1/2 pounds fresh or frozen cranberries
2. 2 cups sugar
3. 1 /12 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

Directions

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.