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.


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Rating:

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

Directions Step-By-Step

1
Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter, then set aside.
2
In 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.
3
Pour 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).
4
Using foil, lift candy out of pan. Discard foil and cut into 1-in. squares. Roll in remaining sugar.
5
Store 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