8     oz    Cranberry jelly, canned 
  5     tb     Flour   
1/2   ts      Baking powder   
1/2   ts      Sugar 
  5     tb     Water                       
                  Vegetable oil                       
                  -- for deep-frying                       
                  Flour -- for dredging 

Cranberry tartness suggests the original Chinese  ingredient, a firm, gelatinous jelly flavored with the  hawthorn berry (or 'shandza', which in northern China  is pureed to make a delicious tart, thick, cooling  drink). Enclosed within a light, deep-fried batter,  the strips of jelly become hot and soft or, in the  case of cranberry, almost liquid.  Buy the "jellied  cranberry sauce", not the whole-berry type.   
This recipe makes three to four small servings.   


Cut the jelly crosswise into three round slices, 1/2  inch thick.  Cut each slice into three strips,  approximately 1/2 x 1/2 x 2-1/2 inches.   

Prepare a batter by blending the flour, baking powder,  sugar, and water.   

Heat oil for deep-frying; after it is hot, keep the  heat around medium-high. Dredge the cranberry jelly  strips lightly in flour, making sure all sides,  including the ends, are dusted.  Then dip them in the  batter to coat completely, and immerse them in the oil  until golden brown. Fry only a few at a time.  Drain  on paper toweling, and eat while hot.


Post a Comment

top sites|Food & Drink Blogs|Recipes Easy Free|