- 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
- 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.
Reviews for Jellied Cranberry Nut Candies
"I make lots of traditional Christmas candy--mostly toffees, fudge, caramels, etc. I was thinking this would add a good fruit addition to my Christmas trays. I followed the recipe exactly--not one of my family liked it. Threw out most of it. I couldn't really taste the cranberry, it just tasted like jello squares.It must be tasty to some people though, as my neighbor asked for the recipe."
"Can you freeze these? How long can they be left on the counter in an airtight container?"
"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."
"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"
"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."
"Thanks for the info. Can't wait to make these!"
"[quote user="pinkygem"]Do you mean whole berry cranberry sauce?"
"Do you mean whole berry cranberry sauce?"
"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!"