Cranberry Fritters

1 C. cranberries

1/4 C. sugar

1/2 C. water

2 C. all-purpose flour

3/4 C. sugar

1 tsp. baking powder

 

2 eggs

1/4 C. ice water

1 apple, peeled and diced

Confectioner’s sugar

Raspberry jam

Oil for frying

 

In a saucepan, combine cranberries, sugar and water. Over high heat, cook until berries begin to burst. Remove from heat and chill. Sift together flour, sugar and baking powder. Separate eggs. Beat egg yolks with ice water. Add the sifted dry ingredients, apple, cranberries and any liquid in the pan used to cook them. In a separate bowl, beat egg whites until soft peaks form. Fold into cranberry mixture. In a deep skillet or deep fat fryer, heat 1 or 2 inches of oil to 350 degrees. For each fritter, drip 2 T. of batter into the oil. Cook 1 minute, flip the fritters over, and continue frying until golden. This may have to be done in batches; be sure oil returns to 350 degrees between batches. Drain fritters on paper towels and dust with confectioners’ sugar. Serve with raspberry jam.