Jellied Cranberry Nut Candies

“Another Country Woman Magazine recipe I'm planning to use for my Christmas baking this year.”
READY IN:
25mins
SERVES:
64
YIELD:
2 1/2 lbs.
UNITS:
US

Ingredients Nutrition

Directions

  1. Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large saucepan, combine the cranberry sauce, 1 cup sugar and lemon and orange gelatin. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in walnuts. Pour into prepared pan. Cover and refrigerate overnight.
  2. Using foil, lift candy out of pan. Discard foil; cut into 1-in. squares. Roll in remaining sugar. Store at room temperature between layers of waxed paper in an airtight container. Best when stored at least three days before serving.

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