Fresh cranberries contain a number of disease preventing nutrients and antioxidants. Their limited availability and tart, tangy flavor make them a highly popular superfruit. I usually stock up during cranberry season (they are typically harvested between September and October and sold between late October/early November and December), using them in everything from colorful sauces to comforting breads, and freeze extra quantities for later use- when the only cranberries available in grocery stores are dried. Below is a quick, simple recipe for a cranberry based won ton appetizer:
Fresh Cranberry Won Ton Cups
1 pkg won ton wraps
12 oz fresh cranberries
1 navel orange (peeled, with zest reserved)
2 tbsp mint leaves
3 tbsp agave nectar
1 cup pecans
12 oz pkg white chocolate chunks
1. Preheat oven to 350 degrees.
2. Spray a muffin pan with cooking spray and insert won ton wraps into the pan, forming small cups. Bake for 6 minutes.
3. Pulse cranberries, peeled navel orange, orange zest, mint leaves, agave nectar and pecans in food processor until coarsely ground and well mixed.
4. Spoon mixture into cooled won ton cups and top each with several chunks of white chocolate
Baking the won ton wraps gives them a crunchy texture
The chunky mixture can be made in less than 5 minutes
Topping the cranberry won ton cups with white chocolate adds a contrast of color and sweetness