Cranberry Puffs

Cranberry Puffs

37 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
Raelee's recipes
Recipe by  Raelee's recipes

“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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Adjust Servings

Original recipe yields 24 appetizers



  1. 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.
  2. 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.
  3. 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.

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Reviews (37)

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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.



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!

Raelee's recipes

Raelee's recipes

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!

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Amount Per Serving (24 total)

  • Calories
  • 366 cal
  • 18%
  • Fat
  • 34.6 g
  • 53%
  • Carbs
  • 12.4 g
  • 4%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 147 mg
  • 6%

Based on a 2,000 calorie diet



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Cranberry Dip


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Easier Cranberry Puffs