With ball-cutter, cut cranberry sauce into balls. Roll balls in flour, then in a batter made from the all-purpose flour, salt, milk, and eggs. Lastly, roll them in crushed cornflakes.

Fry in deep fat (390°F). Drain on paper towels.

As many as 50-60 Burrs may be made from 1 can of cranberry sauce, depending on the size of the ball-cutter.