Cranberry Sauce With Spiced Pumpkin Seeds Recipe
Ingredients
| Cranberries | 1 1/2 Pound, frozen | |
| Sugar | 2 Cup (16 tbs) | |
| Water | 1 1/2 Cup (16 tbs) | |
| Pinch of ground cinnamon | ||
| Raw pumpkin seeds | 3/4 Cup (16 tbs) | |
| Vegetable oil | 1 Teaspoon | |
| Sweet paprika | 1/2 Teaspoon | |
| Ground cumin | 1/4 Teaspoon | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
1. Preheat the oven to 350°. In a medium saucepan, combine the cranberries, sugar and water and bring to a boil over high heat, stirring to dissolve the sugar. Continue to boil, stirring occasionally, until the cranberries pop, about 10 minutes. Remove the saucepan from the heat and let the cranberry sauce cool until it is just warm; stir in the ground cinnamon.
2. On a large rimmed baking sheet, toss the raw pumpkin seeds with the vegetable oil. In a small bowl, whisk together the sweet paprika and ground cumin; toss the spice mixture with the pumpkin seeds. Spread the seeds in an even layer on the baking sheet and sprinkle with salt and black pepper. Bake for about 8 minutes, until the seeds are lightly browned. Let them cool completely. Just before serving, stir the spice-roasted pumpkin seeds into the cranberry sauce and serve.
2. On a large rimmed baking sheet, toss the raw pumpkin seeds with the vegetable oil. In a small bowl, whisk together the sweet paprika and ground cumin; toss the spice mixture with the pumpkin seeds. Spread the seeds in an even layer on the baking sheet and sprinkle with salt and black pepper. Bake for about 8 minutes, until the seeds are lightly browned. Let them cool completely. Just before serving, stir the spice-roasted pumpkin seeds into the cranberry sauce and serve.
Chef
