Ingredients
- JELLY
- 1 1/2 cups Ocean Spray® Cranberry Juice Cocktail
- 1 cup vinegar
- 2 to 4 jalapeño peppers, halved and seeded
- 5 cups sugar
- 1 3-ounce package liquid fruit pectin
- 5 tiny red hot peppers, optional
- WONTONS
- 1 8-ounce package cream cheese
- 3 tablespoons Ocean Spray® Sweetened Dried Cranberries
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon grated fresh gingerroot
- pinch salt
- 24 wonton wrappers
- 1 egg white
Preparation
Step 1
TO MAKE JELLY: Combine cranberry juice cocktail, vinegar and jalapeños in saucepan. Bring to a boil. Reduce heat. Cover; simmer for 10 minutes. Strain juice to collect 2 cups liquid. Discard solids. Combine 2 cups strained liquid and the sugar in 4-quart saucepan. Bring to a rolling boil over high heat, stirring constantly. Stir in pectin and red hot peppers, if using. Return to a rolling boil. Boil for 1 minute, stirring constantly. Remove from heat; pour mixture into clean, hot jars. Place 1 red hot pepper in each jar. Process in boiling water bath for 5 minutes. Makes 5 half-pints.
TO MAKE WONTONS: Combine cream cheese, sweetened cranberries, chives and gingerroot in bowl; sprinkle with salt. Place 1/2 tablespoon cream cheese mixture in center of each wonton wrapper; coat edges with egg white. Fold each wrapper in half; push down edges to seal.
Heat 2 inches oil in large skillet. Add 6 to 8 wontons; fry for 1 to 2 minutes or until golden brown. Remove from oil with slotted spoon; drain well on paper towels. Repeat with remaining wontons. Serve warm with heated jalapeño jelly.
Makes 6 servings.