Cranberry Sauce with Spiced Pumpkin Seeds

• 1 1/2 pounds fresh or frozen cranberries
• 2 cups sugar
• 1 1/2 cups water
• Pinch of cinnamon
• 3/4 cup raw pumpkin seeds
• 1 teaspoon vegetable oil
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon ground cumin
• Salt and freshly ground pepper

1. Preheat the oven to 350.
2. In a saucepan, bring the cranberries, sugar and water to a boil, stirring to dissolve the sugar.
3. Boil over high heat, stirring occasionally, until the cranberries pop, about 10 minutes.
4. Let cool to warm and stir in the cinnamon.
5. On a large rimmed baking sheet, toss the pumpkin seeds with the oil.
6. In a small bowl, mix the paprika and cumin; toss with the pumpkin seeds.
7. Spread the seeds in an even layer and sprinkle with salt and pepper.
8. Bake for about 8 minutes, until lightly browned.
9. Let cool completely.
10. Just before serving, stir the pumpkin seeds into the cranberry sauce and serve.

cranberries, sugar, water, cinnamon, pumpkin seeds, vegetable oil, sweet paprika, ground cumin, salt

Taken from www.foodandwine.com/recipes/cranberry-sauce-with-spiced-pumpkin-seeds (may not work)