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Jellied Cranberry Nut Candies Recipe

Jellied Cranberry Nut Candies Recipe photo by Taste of Home

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Even before they've licked the last bit of sugar off their fingers, folks are asking for more of this blue-ribbon candy. It took first place at the county fair, and everyone's sweet on these pretty squares.

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Jellied Cranberry Nut Candies Recipe

Prep: 25 min. + chilling

Yield: 64 Servings

25 25

Ingredients

1 teaspoon butter
1 can (14 ounces) jellied cranberry sauce
1-3/4 cups sugar, divided
2 packages (3 ounces each) lemon gelatin
1 package (3 ounces) orange gelatin
1-1/2 cups chopped walnuts

Directions

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.
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. Yield: 2-1/2 pounds.

Nutritional Facts 1 serving (1 square) equals 59 calories, 2 g fat (trace saturated fat), trace cholesterol, 8 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

Originally published as Jellied Cranberry Nut Candies in Country Woman Christmas Annual 2005, p48

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Reviews for Jellied Cranberry Nut Candies

Jellied Cranberry Nut Candies

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Reviewed on Nov. 03, 2011 by cakedeco

These were a huge hit at the office and I was asked for the recipe. They are so easy to make. I substituted cranberry jello for the lemon.

Reviewed on Jan. 13, 2010 by delowenstein

I LOVE this recipe! I prepared it for the first time for a New Year's Eve get-together at our neighbors' home! It went over well and I was asked for the recipe! I found that I can use cherry or raspberry gelatine (2 packages, 3-oz. each) in place of the lemon gelatine or even use grape or strawberry gelatine! I'm going to make this candy today & use cherry gelatine instead of the lemon! And I can say this, this candy is finger-lickin' GOOD! Dawn E. Lowenstein, Hatboro, Pennsylvania

Reviewed on Dec. 22, 2009 by soniak51

This is a wonderfully easy recipe to make and makes a nice change from chocolates. I include a few of these sparkling candies in each candy tray. They store at room temp which is great when your refrigerator is crowded during the holidays. I have been making this recipe for 3 years now. And yes it is the jellied cranberry sauce, not the whole.

Reviewed on Dec. 15, 2008 by pinkygem

Thanks for the info. Can't wait to make these!

Reviewed on Dec. 14, 2008 by HDMac_WA

pinkygem
Do you mean whole berry cranberry sauce?

No I don't think so. There is canned jellied cranberry sauce that has not chunks at all.

Reviewed on Dec. 14, 2008 by pinkygem

Do you mean whole berry cranberry sauce?

Reviewed on Dec. 07, 2008 by BrytEyz

I'm a cookie baker, not a candy maker. But these were so easy, and came out perfectly. They're very yummy, and my "taste testers" keep trying to gobble up the whole batch before I can gift it to the intended recipient!