Cranberry Rangoons

Source:Adapted by Michelle McGrath PR from
Yield:16-20 Rangoons



¾ cup fresh cranberries
1 fresh jalapeño pepper
¼ cup sugar
¼ cup mayonnaise
10 oz. cream cheese, softened
1 pkg. wonton wrappers
1 Tbsp. vegetable or canola oil
salt and pepper to taste


Seed and roughly chop jalapeño pepper.  Combine cranberries, jalapeño, sugar and mayonnaise in a food processor, process until smooth.  

Divide mixture, reserving half for a dipping sauce.  Blend softened cream cheese, salt and pepper (if desired) into remaining half until smooth.

Lay out four wonton wrappers on a clean cutting board. Spoon 1 teaspoon of the cream cheese mixture in the center of each wrapper.  Brush two adjacent edges of the wonton with water, fold in half to make a triangle.  Press edges to seal.  Set aside on greased or parchment lined cookie sheet.

Bake in a 400 degree oven for 18-20 minutes, or in an air fryer for 8 minutes, adjusting from top to bottom rack until evenly brown.  Serve warm with reserved dipping sauce.


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