Cranberry Jelly Candy
|Jellied cranberry sauce||16 Ounce (1 Can)|
|Cherry gelatin/Raspberry / orange gelatin||9 Ounce (3 Packages Of 3 Ounce Each)|
|Sugar||1 Cup (16 tbs)|
|Fruit pectin||3 Ounce (1/2 Bottle Certo)|
|Chopped nuts||1 Cup (16 tbs)|
|Sugar/Baker's angel flake / cookie coconut||2 Tablespoon|
Beat cranberry sauce until smooth.
Bring to a boil over high heat.
Stir in gelatin and sugar; simmer 10 minutes, stirring frequently until dissolved.
Remove from heat.
Stir in fruit pectin; then add nuts and stir 10 minutes to prevent nuts from floating.
Pour into buttered 9 inch square pan.
Chill until firm about 2 hours.
Invert onto wax paper which has been sprinkled with additional sugar or coconut.
Cut candy into 3/4 inch squares with spatula that has been dipped in warm water; roll in sugar.
After about an hour, roll in sugar again to prevent stickiness