Yummy cranberry and cream cheese filled wontons. A little sweet, a little spicy, and a little salty! A perfect snack for the holidays.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, combine the cranberries, jalapeno pepper, sugar and mayonnaise. Process until smooth. This will be your cranberry relish. Set aside half of this mixture, and pour the rest into a medium bowl. Mix cream cheese into this half until well blended.

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  • Lay a few wonton wrappers at a time out on a clean surface. Spoon about 1 teaspoon of the cream cheese mixture onto the center of each one. Pinch the corners together to make a triangle shape. If they don't stick, wet them with a little water using your finger. Set aside on a piece of waxed paper while you assemble the remaining puffs.

  • Heat the oil in a large deep skillet over medium to medium-high heat. When the oil is hot, carefully set 5 to 10 of the dumplings in the pan. Do not over crowd the pan. Fry on each side until golden brown. Remove from the hot oil using tongs and place on paper towels to drain. Serve on a platter with the reserved cranberry relish as a dipping sauce. The sooner you eat them, the better they taste.

Nutrition Facts

365.9 calories; 2.4 g protein; 12.4 g carbohydrates; 13.5 mg cholesterol; 147.2 mg sodium. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/26/2007
Excellent tasting and fairly easy. I only used half the recipe on Christmas. The next night I added another half jalapeno to the mixes...a bit more spice. 2007 update - I made these again but instead of frying them in oil I baked them for @ 15 minutes at 375. Turned them over and baked for 5 more minutes. Still very yummy but a bit better for us. Read More
(56)

Most helpful critical review

Rating: 1 stars
11/26/2006
I made this for Thanksgiving and it was not well received. I followed the instructions and it just turned out blah. I was looking forward to this because I like wontons & spicy food. I will not be making this again. Read More
(10)
48 Ratings
  • 5 star values: 35
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/26/2007
Excellent tasting and fairly easy. I only used half the recipe on Christmas. The next night I added another half jalapeno to the mixes...a bit more spice. 2007 update - I made these again but instead of frying them in oil I baked them for @ 15 minutes at 375. Turned them over and baked for 5 more minutes. Still very yummy but a bit better for us. Read More
(56)
Rating: 5 stars
12/05/2008
Wow these were good! Even my picky 10-year-old loved them! I made just a couple of minor changes. I added an overflowing tablespoon of canned cranberry sauce to the mix for a better body and color. I also baked these at 375 for about 15 minutes in my convection oven spraying the tops with olive oil spray. I never fry wontons - too much fat. They were very crispy and good! Thanks for a great way to use up both cranberries and jalapenos! Read More
(42)
Rating: 5 stars
12/09/2005
I'm the one who created this recipe but I've made it a few times since I submitted it here and I would like to note that I've added a little red curry paste (about 2tbsp to the cranberry relish) to it as well and they turned out wonderfully! But don't try this if you don't like your food spicy. I really hope you enjoy! Read More
(33)
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Rating: 5 stars
12/11/2006
This is a great recipe. I made it for Thanksgiving and we loved it. The flavor combination is so interesting. Next time I make this I will add more cranberries and might bake them in puff pastry instead so they don't have to be served immediately. Read More
(21)
Rating: 5 stars
04/23/2007
I wish I could give this 6 stars! It was a HUGE hit at my annual "fall" coctail party. Also I made the wonton part first and froze them on a cookie sheet. I made the "relish" part in the morning. I was able to simply fry them up at the party. So So yummy. Read More
(14)
Rating: 5 stars
10/05/2008
My kids aren't fans of spicy things so I left out the jalapeno and just added a few sprinkles of curry powder. They turned out great! I did try baking a few as another reviewer suggested to see if we liked the healthier version. They tasted OK but the filling flattened out leaving a large air pocket in the wonton skin. Several wontons also leaked filling all over the cookie sheet. Healthy or not the fried wontons looked much better so if you're concerned with presentation I'd definitely fry them. Read More
(13)
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Rating: 1 stars
11/26/2006
I made this for Thanksgiving and it was not well received. I followed the instructions and it just turned out blah. I was looking forward to this because I like wontons & spicy food. I will not be making this again. Read More
(10)
Rating: 5 stars
09/25/2006
I love this little recipe because it gave me the idea to use a raspberry chipotle sauce (bottled from Costco) instead of cranberries to make this. The combination of sweet and spicy is just wonderful. Read More
(8)
Rating: 5 stars
12/26/2009
Wow. From the ingredients I knew that I was going to like this but I didn't expect for my entire party to like them. I come from a family of picky eaters who don't like to stray from the family usuals but when I brought these everyone was so intrigued that everyone tried them... AND LIKED THEM. I've been asked to bring these again and again. Thank you so much for sharing this awesome recipe. I might try adding different stuff to the filling but I went by the letter on the recipe the first time and it was awesome. Read More
(6)