1) Lay the cranberry sauce rounds out in a single layer on a parchment paper-lined sheet pan and freeze for 4 hours or until solid.
2) Place one cup of the flour in a shallow bowl. In another shallow bowl, combine the remaining cup of flour with the sugar, salt and baking powder. Pour in the water and stir together until smooth. Let the batter rest for 15 minutes.
3) Heat the oil in a deep fryer or large Dutch oven to 190C.
4) Dredge the frozen cranberry sauce rounds in the flour. Then dip rounds in the batter and gently place in the oil. Fry until golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain.