Cranberry Rangoons
Source:Adapted by Michelle McGrath PR from VegOnline.org
Yield:16-20 Rangoons
Ingredients
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
Method
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.
Cranberry Impact
Massachusetts is home to 300+ cranberry farmers, 14,000+ acres of cranberry bogs, and 65,000+ acres of associated open space. Learn what's happening on cranberry farms this time of year.
Harvest season comes to an end. The bogs begin to go dormant and growers start their off-season maintenance program.
Growers continue offseason maintenance work, including cleaning ditches, pruning vines, repairing flumes and dams. If a prolonged cold period is forecast, growers will flood the bogs with a layer of insulating water.