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Jellied Cranberry Nut Candies Recipe
Jellied Cranberry Nut Candies Recipe photo by Taste of Home

Jellied Cranberry Nut Candies Recipe

Read Reviews (8)
5 8
Publisher Photo
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.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:64 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 64 servings

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

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.

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. Yield: 2-1/2 pounds.
Originally published as Jellied Cranberry Nut Candies in Country Woman Christmas Annual 2005, p48

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.

Reviews for Jellied Cranberry Nut Candies(8)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Dec. 7, 2013

Can you freeze these? How long can they be left on the counter in an airtight container?

MY REVIEW
Reviewed Nov. 3, 2011

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.

MY REVIEW
Reviewed Jan. 13, 2010 Edited Nov. 2, 2013

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

MY REVIEW
Reviewed Dec. 22, 2009

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.

MY REVIEW
Reviewed Dec. 15, 2008

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

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