¾ cup jellied cranberry sauce
3 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
Salt and ground black pepper to taste
Olive oil cooking spray
2 large egg whites
2 teaspoons Dijon mustard
1 ½ teaspoons dried rubbed sage
1 (12-ounce) package fully cooked chicken-apple sausages, finely chopped
5 ounces Cabot Sharp Lite75 Cheddar, finely grated (about 1 ¼ cups)
1 small sweet-tart apple, peeled and chopped
¼ cup dried cranberries, finely chopped
2 green onions, finely chopped
1 (12-ounce) package wonton wrappers
To Make Dipping Sauce:
WHISK together cranberry sauce, mustard and vinegar in a small bowl until blended and smooth. Season with salt and pepper.
COVER and refrigerate until needed.
To Make Wontons:
WHISK together egg whites, mustard, and sage in a large bowl until frothy and combined. Add sausage, cheese, apple, dried cranberries and green onions and mix well.
PREHEAT oven to 400°F. Coat two baking sheets with cooking spray.
POSITION one wonton wrapper with point toward you. (Keep remaining wrappers covered with damp paper towel.)
PLACE 1 level tablespoon of filling in center of wrapper. Fold bottom corner up over filling, then fold in sides over filling.
ROLL toward remaining point. Moisten top corner with water, pressing to seal. Place on prepared baking sheet.
REPEAT with remaining wrappers and filling. Lightly coat wontons with additional cooking spray.
BAKE for 10 to 12 minutes or until golden brown, turning over midway. Serve warm with cranberry dipping sauce.