RECIPE

Cranberry Sauce with Spiced Pumpkin Seeds

  • ACTIVE: 10 MIN
  • TOTAL TIME: 30 MIN
  • SERVINGS: 5 cups

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

  • ACTIVE: 10 MIN
  • TOTAL TIME: 30 MIN
  • SERVINGS: 5 cups
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • Ingredients
    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

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.