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.
1 can(s)jellied cranberry sauce (14 ounces) not whole cranberry sauce
1 3/4 csugar (divided)
2 pkglemon gelatin (3 ounces)
1 pkgorange gelatin (3 ounces)
2 cchopped walnuts
How to Make Jellied Cranberry Nut Candy
- Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter, then set aside.
- 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.
- 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).
- Using foil, lift candy out of pan. Discard foil and cut into 1-in. squares. Roll in remaining sugar.
- 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.