Happy Thursday! I know, this may sound gross to you, but you probably don't have a surplus of cranberries in you freezer. Or maybe you do.... I realize this is another recipe for fried food, but I don't go for sweets, we hardly ever eat out and we really don't have any other vices. Once a week we make something fun that is outside our normal whole-grain-local-vegetable-based regimen. Sue us!
I found this recipe on the Cranberry Growers Association website. Incidentally my favorite cranberry grower is Cranberry Hill Farm in Plymouth, MA. If you are down that way this fall you should pay them a visit.
Anyway, I changed the recipe substantially, so here is what I did:
3/4 C Fresh Cranberries
1/4 C Mayonnaise
10 oz Cream cheese, softened
1 tsp Cholula hot pepper sauce
1 T sugar (I used evaporated cane juice)
3 Scallions, white and green parts, finely diced
1 package Square Wonton Wrappers
1 oil (canola, or peanut) for frying
Combine Cranberries, Mayonnaise and Cholula in food processor and blend until almost smooth. Add half of that mixture to cream cheese along with sugar and scallions and mix thoroughly. Drop one tsp full of mixture in the center of each won ton wrapper and seal as desired. I make boats (see photo). Heat oil until it shimmers. Fry rangoons until golden brown. It helps to keep them in a low oven while you finish the whole batch. You should have about four dozen of them when you finish.
The original recipe recommended using the reserved cranberry/mayo mixture as a dipping sauce, but we didn't do that. We set it aside to spread on sandwiches or to make another batch Instead, we dipped them in the sweet and sour sauce we made last summer!
We LOVED these! The insides are delightfully pink and tangy. I can't wait to break them out at a day-after-Thanksgiving-leftover-extravaganza! That said, we've decided to start experimenting with a baked version with the help of this recipe from My Baking Addition.