CRANBERRY FRITTERS

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

Cranberry tartness suggests the original Chineseingredient, a firm, gelatinous jelly flavored with thehawthorn berry (or 'shandza', which in northern Chinais pureed to make a delicious tart, thick, coolingdrink). Enclosed within a light, deep-fried batter,the strips of jelly become hot and soft or, in thecase of cranberry, almost liquid. Buy the "jelliedcranberry sauce", not the whole-berry type.

This recipe makes three to four small servings.

DIRECTIONS:
Cut the jelly crosswise into three round slices, 1/2inch 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 theheat around medium-high. Dredge the cranberry jellystrips lightly in flour, making sure all sides,including the ends, are dusted. Then dip them in thebatter to coat completely, and immerse them in the oiluntil golden brown. Fry only a few at a time. Drainon paper toweling, and eat while hot.