December 13, 2012 by Flora Dawn
We’ve always dusted these in confectioners’ sugar, but I think extra fine granulated sugar would make these really sparkle.
- Grease an 8 inch square pan.
- In a medium saucepan, stir together the cranberry sauce, jello, gelatin, sugar and vanilla. Bring to a boil and stir constantly until jello and sugar is dissolved. Remove from heat and stir in nuts.
- Pour into prepared pan and set uncovered or (loosely cover with plastic wrap) overnight on counter. Remove from pan and cut into small squares. Roll into confectioners’ sugar.
I have no idea where this recipe originated, but my dad’s sister is in her eighties and has been making these candies for as long as anyone can remember.
I have seen and tried similar recipes, but to be honest, her version is by far my favorite. They are sweet and flavorful with just the right amount of citrus. They are quite similar to Aplets & Cotlets, but of course being homemade, they are even better.
This recipe does contain a fair amount of gelatin products, however, Jello is a Kraft product and they have great labeling, so it is my go-to brand for the flavored gelatin. I am guessing there are other gluten-free gelatins out there, but you’ll want to read the labels.
So here it is, one of the few recipes you’ll find on my blog that I have left unchanged from the original. I even left their name. But honestly, I was tempted to call these Cranberry Walnut Jellies, but why mess with tradition?