jellied cranberry nut candy
(2 ratings)
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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(2 ratings)
yield
2 1/2 pounts of candy
prep time
5 Min
cook time
5 Min
method
Stove Top
Ingredients For jellied cranberry nut candy
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1 Tbspbutter
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1 canjellied cranberry sauce (14 ounces) not whole cranberry sauce
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1 3/4 csugar (divided)
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2 pkglemon gelatin (3 ounces)
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1 pkgorange gelatin (3 ounces)
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2 cchopped walnuts
How To Make jellied cranberry nut candy
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1Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter, then set aside.
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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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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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4Using foil, lift candy out of pan. Discard foil and cut into 1-in. squares. Roll in remaining sugar.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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