Jellied Cranberry Nut Candy

Sea Sun

By
@Seasun

This is a new recipe for me this year. It's so easy and the results are colorful, sparkling and delicious!

I have used cranberry and orange flavors of gelatin, however I prefer the extra kick the lemon adds.

NOTE: They will be soft the next day, but you will still be able to roll them in sugar (as mine are pictured). They will continue to become more set over a few days.

Rating:
★★★★★ 2 votes
Comments:
Serves:
2 1/2 pounts of candy
Prep:
5 Min
Cook:
5 Min
Method:
Stove Top

Ingredients

1 Tbsp
butter
1 can(s)
jellied cranberry sauce (14 ounces) not whole cranberry sauce
1 3/4 c
sugar (divided)
2 pkg
lemon gelatin (3 ounces)
1 pkg
orange gelatin (3 ounces)
2 c
chopped walnuts

Step-By-Step

1Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter, then set aside.
2In a large saucepan combine the cranberry sauce, 1 cup sugar and gelatin. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Remove from the heat and stir in walnuts.
3Pour into prepared pan. Cover and refrigerate overnight. (Alternatively, you can pour into buttered pan without foil. Though it may be a little more difficult to remove, it can be done with a metal spatula).
4Using foil, lift candy out of pan. Discard foil and cut into 1-in. squares. Roll in remaining sugar.
5Store at room temperature between layers of waxed paper in an airtight container. These are best when stored for at least three days before serving.

About this Recipe

Course/Dish: Candies
Other Tag: Quick & Easy