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READY IN 40 mins

Cranberry Puffs

Read Reviews (37)

"Yummy cranberry and cream cheese filled wontons. A little sweet, a little spicy, and a little salty! A perfect snack for the holidays." — Raelee's recipes

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Original recipe makes 24 appetizers Change Servings

3/4 cup fresh cranberries
1 jalapeno pepper, stem removed
1/4 cup white sugar
1/2 cup mayonnaise

1 (8 ounce) package cream cheese, softened
1 (14 ounce) package wonton wrappers
3 cups canola oil for frying

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Directions

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.
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.

Kitchen-Friendly View

PREP 30 mins
COOK 10 mins
READY IN 40 mins

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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.

—STUARTRICE

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Most Helpful Critical Review

Nov 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.

—ANGEEJOE

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45 Ratings

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Dec 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!

—JulieCC

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Dec 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!

—Raelee's recipes

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Dec 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.

—Leila

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Apr 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.

—Cindy Baker

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Oct 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.

—adderGirl

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Sep 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.

—JDVMD

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Nutrition

Calories
366 kcal
18%

Carbohydrates
12.4 g
4%

Cholesterol
13 mg
4%

Fat
34.6 g
53%

Fiber
0.5 g
2%

Protein
2.4 g
5%

Sodium
147 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cranberry Puffs

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 366
Calories from Fat: 312

% Daily Value *
Total Fat 34.6g 53 %
Saturated Fat 6.2g 31 %
Cholesterol 13mg 4 %
Sodium 147mg 6 %
Potassium 29mg < 1 %
Total Carbohydrates 12.4g 4 %
Dietary Fiber 0.5g 2 %
Protein 2.4g 5 %
** Sugars 2.3g
Vitamin A 3 %
Vitamin C 1 %
Calcium 2 %
Iron 7 %
Thiamin 9 %
Niacin 10 %
Vitamin B6 3 %
Magnesium 1 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.