Jellied Cranberry Nut Candy
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.
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- 1 Tbsp
- 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
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.