Grapefruit Gourmet Recipe Contest- March 2018
Ruby Red Pepper Jelly Goat Cheese Rangoons
Placement: Second Prize Winner!!
Prize won: $1,000 and free products
Photo courtesy: OceanSpray®
I just love the little perks...
Check out my Ruby Red Pepper Jelly Goat Cheese Rangoons in the Ocean Spray website.
RECIPE:
Ruby Red Pepper Jelly Goat Cheese Rangoons
Ingredients:
- 2 cups OceanSpray Ruby Red Grapefruit Juice Drink
- 1 ½ cups sugar
- 1/3 cup distilled white vinegar
- ½ cup red bell pepper, finely diced
- 3 Tablespoons green jalapeño pepper, seeded and finely diced
- 8 ounces goat cheese, at room temperature
- 24 - 3 1/4-inch square wonton wrappers
- 2 tablespoons water, room temperature
- Vegetable oil, for frying
Directions:
- In a 1-quart saucepan, combine grapefruit juice, sugar, vinegar, red bell pepper and jalapeño; bring to a boil and simmer over medium heat until it reduces by half (about 1 hour). Sauce will thicken as it cools; cool completely before using. (If desired, this step can be prepared one or more days in advance.)
- In a small bowl, combine goat cheese and 1/4 cup cooled pepper jelly.
- Spread wonton wrappers over flat work surface; place even amount (about 1 ½ teaspoons) of goat cheese mixture onto the center of each wrapper. Brush two sides of wonton wrappers (edges only) with water. Fold into a triangle and press the edges together to seal. Repeat process with remaining filling and dough.
- In a 2-quart saucepan, pre-heat oil to 350 degrees F. Fry filled wontons two at a time till both sides are golden (about 1 minute). Place over paper towel lined plate to drain excess oil. Arrange over serving platter and serve with remaining Ruby Red pepper jelly. Enjoy!