jellied cranberry nut candy
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.
prep time
5 Min
cook time
5 Min
method
Stove Top
yield
2 1/2 pounts of candy
Ingredients
- 1 tablespoon butter
- 1 can jellied cranberry sauce (14 ounces) not whole cranberry sauce
- 1 3/4 cups sugar (divided)
- 2 packages lemon gelatin (3 ounces)
- 1 package orange gelatin (3 ounces)
- 2 cups chopped walnuts
How To Make jellied cranberry nut candy
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Step 1Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter, then set aside.
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Step 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.
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Step 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).
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Step 4Using foil, lift candy out of pan. Discard foil and cut into 1-in. squares. Roll in remaining sugar.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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