We found this terrific recipe - my favorite new appetizer this holiday season- in a local travel magazine - Cape Cod View - picked up at our hotel in Hyannis this fall. http://www.capecodview.net/
There are 47,000 acres of cranberry production in North America, and one third are on Cape Cod, providing about $50M in revenue to the area. I was hoping to see the berries being lifted from the bogs by helicopter, but no such luck. I'd never seen cranberry bogs before, and had not been in New England in the fall for eons. It was a wonderful trip and this recipe is a great souvenir.
I would never have thought of this combination --- jalapenos with cranberries--- and cream cheese, of course. We love cranberries and stock up on the fresh ones in the fall and winter since finding frozen cranberries around here the rest of the year is almost impossible. I just toss the bags in the freezer, though its best to put them inside another freezer bag if you plan to keep them a while.
You will need a food processor or good chopper...... I started with a small one we use for smoothies and it was not successful. I grumbled about having to drag out the processor although it turned out to be entirely worth the effort!
Process 3/4 c. fresh cranberries, 1 medium size jalapeno pepper ( stem removed but not seeded), 1/4 c. sugar, 1/4 c. mayonnaise - not Miracle Whip- until smooth or almost smooth. Set half of it aside and add 10 oz softened cream cheese to the rest in processor and mix again til smooth.
Use a package of regular-size wonton wrappers ( in the produce section of the supermarket). Lay out a few at a time -- so they don't dry out too rapidly-- and spoon 1 tsp mixture onto each. Brush two edges with water, using a small brush or your finger. Fold the other edges over to form triangles, press to seal & then twist points toward a center if you prefer the curved version. Set aside.
Heat vegetable oil to between 260 and 280 degrees. Carefully place several rangoons at a time in the oil, cook until golden brown, turning once- each will only take a minute or so. Remove and drain on paper towels to remove excess oil.
Serve warm with the sauce for dipping, if you like. I am not crazy about heat-hot food, but these just had a nice sweet-hot tang to them. If you really enjoy hot, use a giant jalapeno or two small ones.
I am going to try making these ahead and freezing them. I make a similar appetizer, Italian wontons, stuffed with Italian sausage and mozzarella cheese, which are best served right away. I've also cooled them, frozen them and successfully reheated them in one layer wrapped in foil in the oven, so I expect that's possible here too.
There are 47,000 acres of cranberry production in North America, and one third are on Cape Cod, providing about $50M in revenue to the area. I was hoping to see the berries being lifted from the bogs by helicopter, but no such luck. I'd never seen cranberry bogs before, and had not been in New England in the fall for eons. It was a wonderful trip and this recipe is a great souvenir.
I would never have thought of this combination --- jalapenos with cranberries--- and cream cheese, of course. We love cranberries and stock up on the fresh ones in the fall and winter since finding frozen cranberries around here the rest of the year is almost impossible. I just toss the bags in the freezer, though its best to put them inside another freezer bag if you plan to keep them a while.
You will need a food processor or good chopper...... I started with a small one we use for smoothies and it was not successful. I grumbled about having to drag out the processor although it turned out to be entirely worth the effort!
Process 3/4 c. fresh cranberries, 1 medium size jalapeno pepper ( stem removed but not seeded), 1/4 c. sugar, 1/4 c. mayonnaise - not Miracle Whip- until smooth or almost smooth. Set half of it aside and add 10 oz softened cream cheese to the rest in processor and mix again til smooth.
Use a package of regular-size wonton wrappers ( in the produce section of the supermarket). Lay out a few at a time -- so they don't dry out too rapidly-- and spoon 1 tsp mixture onto each. Brush two edges with water, using a small brush or your finger. Fold the other edges over to form triangles, press to seal & then twist points toward a center if you prefer the curved version. Set aside.
Heat vegetable oil to between 260 and 280 degrees. Carefully place several rangoons at a time in the oil, cook until golden brown, turning once- each will only take a minute or so. Remove and drain on paper towels to remove excess oil.
Serve warm with the sauce for dipping, if you like. I am not crazy about heat-hot food, but these just had a nice sweet-hot tang to them. If you really enjoy hot, use a giant jalapeno or two small ones.
I am going to try making these ahead and freezing them. I make a similar appetizer, Italian wontons, stuffed with Italian sausage and mozzarella cheese, which are best served right away. I've also cooled them, frozen them and successfully reheated them in one layer wrapped in foil in the oven, so I expect that's possible here too.
