Cranberry 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 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.

Layout 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.