Ruby Red Pepper Jelly Goat Cheese Rangoons

Ruby Red Pepper Jelly Goat Cheese Rangoons

Ruby Red Pepper Jelly Goat Cheese Rangoons
  • Prep Time

    20 minutes
  • Serving Size

    24 rangoons


  • Diet Ruby Red2 cups
  • Sugar1 1/2 cups
  • Distilled white vinegar1/3 cup
  • Red bell pepper1/2 cup
  • Green jalapeño pepper3 tablespoons
  • Goat cheese8 ounces
  • 3 1/4-inch square wonton wrappers24
  • Water2 tablespoons
  • Vegetable oil
  • Featured Product

    Diet Ruby Red


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 until both sides are golden (about 1 minute). Place on paper towel lined plate to drain excess oil. Arrange over serving platter and serve with remaining Ruby Red pepper jelly. Enjoy! Makes 24 individual servings. 2018 Ocean Spray® Grapefruit Gourmet Recipe Contest Second Place Winner, Lidia Haddadian