F&W contributor Marcia Kiesel adds crunch and flavor to cranberry sauce by adding pumpkin seeds roasted with cumin and paprika. Slideshow: More Quick Side Dishes Plus: Ultimate Thanksgiving Guide 

Marcia Kiesel
November 2007

Gallery

© John Kernick

Recipe Summary

active:
10 mins
total:
30 mins
Yield:
5 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.