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Cranberry Rangoons

Manny Haider and Jessica Drakulich, Johnson & Wales University


¾ cup Fresh Cranberries
1 each Jalapeno pepper
¼ cup Sugar
¼ cup Mayonnaise
10 oz Cream Cheese, softened
1 pkg. Wonton Wrappers
1 quart Fry Oil


Combine cranberries, jalapeno, sugar, and mayonnaise in a food processor.  Process until smooth or to desired texture.  Divide mixture in half and reserve one half for a dipping sauce.  With the remaining half, blend with the softened cream cheese until smooth.

Lay a few wonton wrappers at a time out on a clean cutting board.  Spoon 1 teaspoon of the cream cheese mixture in the center of each wonton.  Brush the edges of the wonton with water and fold in half to make a triangle shape.  Set aside on a waxed paper lined sheet pan.

Heat the fry oil to a temperature between 260-280*F.  Carefully place the wontons in the oil when heated, and cook until golden brown.  Take the wontons out of the oil and place on a paper towel to drain any excess oil.  Serve hot with reserved cranberry relish.