Irresistible Cranberry Orange Rangoons Recipe Festive & Easy

Crispy, creamy, and bursting with the flavors of cranberry and orange—these irresistible Cranberry Orange Cream Cheese Rangoons are the holiday appetizer everyone will keep coming back for. Picture this: golden, crunchy wontons filled with tangy cream cheese, zesty orange, and sweet-tart cranberry sauce. It’s a festive treat that feels indulgent but is surprisingly simple to make. Whether you’re planning a holiday party or just want to add a little sparkle to your snack game, this recipe is a surefire hit.

I first whipped up these rangoons last Christmas, inspired by leftover cranberry sauce and a craving for something crunchy and decadent. Honestly, they were gone before I could even plate them properly! These rangoons have that magical balance of tangy and sweet, with just the right amount of citrusy brightness to cut through the richness of the cream cheese filling. Trust me, you’ll want to make them again and again.

Why You’ll Love This Recipe

• Perfectly Festive: The vibrant cranberry and orange flavors make these ideal for holiday gatherings.
• Easy to Make: Despite their fancy appearance, these rangoons come together quickly with simple ingredients.
• Kid-Friendly: Even picky eaters love the crispy texture and creamy filling.
• Versatile: Serve them as an appetizer, snack, or even dessert with a dusting of powdered sugar.
• Crowd-Pleaser: Everyone will be asking for seconds (and the recipe).

What sets these Cranberry Orange Cream Cheese Rangoons apart is the thoughtful combination of ingredients. The cream cheese is whipped to velvety perfection, the orange zest adds a pop of brightness, and the cranberry sauce provides a deliciously sweet-tart contrast. Plus, the crispy wonton shells? Absolute heaven.

This recipe is also customizable. Want it more tart? Add extra cranberry sauce. Prefer a hint of spice? Sprinkle in a little cinnamon or nutmeg. It’s like a blank canvas for your holiday creativity!

What Ingredients You Will Need

This recipe uses a mix of pantry staples and fresh ingredients that come together beautifully.

• Cream Cheese: Softened to room temperature for easy mixing.
• Cranberry Sauce: Homemade or store-bought (I love using my leftover holiday cranberry sauce).
• Orange Zest: Freshly grated for that punch of citrus flavor.
• Powdered Sugar: For a touch of sweetness in the filling.
• Wonton Wrappers: Available in most grocery stores, perfect for crispy shells.
• Egg Wash: Made with beaten egg and water to seal the edges of the wrappers.
• Oil for Frying: Neutral oil like vegetable or canola works best.
• Optional Garnish: A sprinkle of powdered sugar or a drizzle of melted chocolate for serving.

If you’re looking for substitutions, you can swap the cream cheese with a dairy-free alternative or use orange marmalade instead of orange zest for extra sweetness.

Equipment Needed

• Mixing Bowl: For combining the cream cheese mixture.
• Microplane: To zest the orange easily (a fine grater works too).
• Small Spoon: For filling the wonton wrappers.
• Baking Sheet: To hold the assembled rangoons before frying.
• Deep Fryer or Large Pot: For frying the rangoons.
• Tongs: To flip and remove the rangoons safely from hot oil.
• Paper Towels: To drain excess oil after frying.

If you don’t have a deep fryer, a heavy-bottomed pot works just fine. Use a thermometer to ensure your oil stays at a consistent temperature.

Preparation Method

1. Prepare the Filling: In a mixing bowl, combine 8 oz (225g) softened cream cheese, 2 tbsp (15g) powdered sugar, 1 tbsp (15g) cranberry sauce, and 1 tsp (5g) freshly grated orange zest. Mix until smooth and creamy.
2. Assemble the Rangoons: Lay out your wonton wrappers on a clean surface. Place about 1 tsp (5g) of the filling in the center of each wrapper. Brush the edges with egg wash.
3. Seal the Wrappers: Fold each wrapper diagonally to form a triangle, pressing the edges firmly to seal. Optionally, bring the two opposite corners together for a traditional rangoon shape.
4. Heat the Oil: Fill your pot or fryer with enough oil to submerge the rangoons. Heat to 350°F (175°C).
5. Fry the Rangoons: Gently lower the rangoons into the hot oil using tongs. Fry in batches for 2-3 minutes, or until golden and crispy.
6. Drain and Cool: Remove rangoons and place them on paper towels to drain excess oil.

Keep an eye on the oil temperature to avoid under- or over-cooking. If the wrappers burst, try using less filling next time.

Cooking Tips & Techniques

• Don’t Overfill: Too much filling can cause the wrappers to burst during frying.
• Seal Completely: A tight seal prevents oil from seeping into the rangoons.
• Use Fresh Oil: Old oil can affect the flavor and crispiness.
• Test One Rangoon First: Fry a single rangoon to ensure the oil is at the right temperature.
• Serve Immediately: These are best enjoyed hot and crispy.

One trick I’ve learned is to use a small spoon for filling—the perfect size for wonton wrappers. And if you’re baking instead of frying, brush the wrappers with oil for extra crispiness.

Variations & Adaptations

• Gluten-Free: Use gluten-free wrappers and ensure all other ingredients are gluten-free.
• Baked Version: Brush rangoons with oil and bake at 375°F (190°C) for 10-12 minutes.
• Spicy Twist: Add a pinch of cayenne pepper or chili flakes to the filling for heat.
• Vegan Option: Use dairy-free cream cheese and egg-free wonton wrappers.

I’ve also tried adding a dash of cinnamon to the filling—it’s a game changer for holiday flavor! Feel free to mix and match flavors to suit your palate.

Serving & Storage Suggestions

Serve these rangoons hot and crispy, ideally within 15 minutes of frying. They pair beautifully with a side of sweet chili sauce, orange marmalade, or even melted chocolate for dipping.

To store leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to restore their crispiness. Avoid microwaving, as it can make them soggy.

If you plan to freeze them, freeze uncooked rangoons on a baking sheet, then transfer to a freezer bag. Fry straight from frozen, adding an extra minute to the cooking time.

Nutritional Information & Benefits

Each serving (2 rangoons) contains approximately:

• Calories: 190
• Protein: 3g
• Carbohydrates: 15g
• Fats: 12g

The cream cheese adds a source of calcium, while the cranberry sauce offers antioxidants and vitamin C. The orange zest contributes additional vitamins and a bright flavor. For a lighter version, you can bake the rangoons instead of frying.

Conclusion

There’s something magical about these Cranberry Orange Cream Cheese Rangoons. They’re festive, delicious, and easy to make—perfect for holiday parties or cozy nights in. I love how versatile they are, and they never fail to delight guests. Plus, they taste as good as they look!

Give this recipe a try and let me know how you decided to customize it. Did you add a spicy kick? Try the baked version? Share your experience in the comments below—I’d love to hear how your rangoons turned out!

Happy cooking, and remember: the best recipes are the ones shared with those you love!

FAQs

Can I prepare the rangoons ahead of time?

Yes! Assemble the rangoons and store them covered in the refrigerator for up to 24 hours before frying.

Can I bake these instead of frying?

Absolutely. Brush them with oil and bake at 375°F (190°C) for 10-12 minutes until crispy.

What dipping sauce pairs best with these rangoons?

Sweet chili sauce, orange marmalade, or melted chocolate work wonderfully.

Can I freeze uncooked rangoons?

Yes, freeze them on a baking sheet first, then transfer to a freezer bag. Fry straight from frozen.

Are these rangoons gluten-free?

Not as written, but you can make them gluten-free by using gluten-free wonton wrappers.

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