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