1 16-oz can cranberry or cran-raspberry sauce
1 T unflavored gelatin
1/2 C cold water
1 6-oz package raspberry gelatin
1 1/4 cups sugar, divided
2 C chopped walnuts
1/4 C powdered sugar
Heat cranberry sauce. Stir unflavored gelatin into the water to soften, then stir it, raspberry gelatin, and 1 C sugar into cranberry sauce. Cook over med. heat until sugar dissolves and mixture has come to a boil. Cook 10-12 minutes, stirring occasionally; mixture needs to be thick. Add walnuts. Pour into a 7 x 11 inch pan lined with foil and buttered. Refrigerate 24 hours.
Mix together remaining 1/4 C granulated sugar and powdered sugar; sprinkle some on a board or counter top. Turn candy out onto sugar. Cut into squares and roll in more of the sugar mixture. Set on a sugared board 1/8 inch apart and let dry for 2 days. Reroll in sugar if desired.
Copyright 2018 Margaret Meps Schulte. All rights reserved.