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Cranberry Sauce With Spiced Pumpkin Seeds

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  Cranberries 1 1⁄2 Pound (Fresh Or Frozen)
  Sugar 2 Cup (32 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Ground cinnamon 1 Pinch
  Raw pumpkin seeds 3⁄4 Cup (12 tbs)
  Vegetable oil 1 Teaspoon
  Sweet paprika 1⁄2 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Ground black pepper To Taste
  Salt To Taste

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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2344 Calories from Fat 210

% Daily Value*

Total Fat 25 g38.2%

Saturated Fat 4.3 g21.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 420.4 mg17.5%

Total Carbohydrates 536 g178.8%

Dietary Fiber 31.9 g127.7%

Sugars 427.2 g

Protein 21 g41.5%

Vitamin A 9.5% Vitamin C 151.7%

Calcium 12.9% Iron 31.2%

*Based on a 2000 Calorie diet

Cranberry Sauce With Spiced Pumpkin Seeds Recipe