Ingredients for Jellied Cranberry Nut Candies
- 1 teaspoon butter
- 1 (14 ounce) can jellied cranberry sauce
- 1 cup sugar
- 2 (3 ounce) packages lemon gelatin
- 1 (3 ounce) package orange gelatin
- 1 cup walnuts, chopped
- 1/2 cup granulated sugar, for coating
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How to Make Jellied Cranberry Nut Candies
- Line an 8x8 inch square baking pan with foil, leaving an overhang on the sides for easy removal. Grease the foil with 1 teaspoon of butter.
- In a large saucepan, combine the cranberry sauce, 1 cup of sugar, and both packages of gelatin.
- Bring the mixture to a boil over medium heat, stirring constantly until the sugar and gelatin are completely dissolved.
- Remove the saucepan from the heat and stir in the chopped walnuts.
- Pour the cranberry mixture into the prepared baking pan.
- Cover the pan and refrigerate overnight, or until completely set (at least 6 hours).
- Once set, gently lift the candy out of the pan using the foil overhang.
- Discard the foil and cut the candy into 1-inch squares.
- Roll the cut candies in 1/2 cup of granulated sugar to coat.
- Store the candies at room temperature between layers of waxed paper in an airtight container. For best flavor, let them sit for at least three days before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
45g
Fat
1g
Carbs
3g
