Jellied Cranberry Nut Candies

Another Country Woman Magazine recipe I'm planning to use for my Christmas baking this year.

• Ready In: 25 mins
• Serves: 64
• Yields: 2 1/2 lbs.

Ingredients

• 1  teaspoon butter
• 1 (14 ounce) can jellied cranberry sauce
• 1 3⁄4 cups sugar, divided
• 2 (3 ounce) packages lemon gelatin
• 1 (3 ounce) package orange gelatin
• 1 1⁄2 cups walnuts, chopped

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.