Ingredients
1 teaspoon butter1 can (14 ounces) jellied cranberry sauce1-3/4 cups sugar, divided2 packages (3 ounces each) lemon gelatin1 package (3 ounces) orange gelatin1-1/2 cups chopped walnuts
Preparation
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.
