Cranberry Rangoons

I found this unusual recipe on http://www.cranberries.org courtesy of Manny Haider and Jessica Drakulich, Johnson & Wales University. I'm keeping this here for safe keeping. I'm completely guessing at the time required to make this recipe. I have no idea about the different size pkgs. of wonton wrappers, so I just guessed at it.

• Ready In: 45 mins
• Serves: 24
• Yields: 24 rangoons

Ingredients

• 3⁄4 cup fresh cranberries
• 1  jalapeno pepper
• 1⁄4 cup sugar
• 1⁄4 cup mayonnaise
• 10  ounces cream cheese, softened
• 1 (12 ounce) package wonton wrappers
• 1  quart  frying oil

Directions

1. Combine cranberries, jalapeno, sugar, and mayonnaise in a food processor. Process until smooth or to desired texture. Divide mixture in half and reserve one half for a dipping sauce. With the remaining half, blend with the softened cream cheese until smooth.
2. Lay a few wonton wrappers at a time out on a clean cutting board. Spoon 1 teaspoon of the cream cheese mixture in the center of each wonton. Brush the edges of the wonton with water and fold in half to make a triangle shape. Set aside on a waxed paper lined sheet pan.
3. Heat the fry oil to a temperature between 260-280*F. Carefully place the wontons in the oil when heated, and cook until golden brown. Take the wontons out of the oil and place on a paper towel to drain any excess oil. Serve hot with reserved cranberry relish.