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

Jellied Cranberry Nut Candies Recipe

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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.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:64 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 64 servings


  • 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.


  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

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Reviewed Feb. 23, 2016

"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."

Reviewed Dec. 7, 2013

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

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."

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"

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."

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