Jellied Cranberry Nut Candy Food

CRAN-RASPBERRY JELLIES

Steps:

• Line an 8x8-inch pan with waxed paper; coat the paper with vegetable oil.
• Combine 1 cup sugar, jellied cranberry sauce, and raspberry Jell-O® mix in a saucepan over medium heat, stirring until sugar and gelatin have dissolved. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring often. Mix walnuts into candy.
• Pour candy into prepared pan and let set at room temperature overnight. Cut candy into squares and roll squares in sugar. Place sugared candies onto waxed paper to set.

NUTTY CRANBERRY SAUCE

Steps:

• Stir sugar, orange juice, triple sec, and water together in a saucepan over medium heat until the sugar dissolves; add cranberries and cook until the berries begin to pop, about 10 minutes.
• Pour cranberry sauce into a serving bowl; stir nuts into the sauce. Let sauce cool until thickened, 15 to 20 minutes.

CRANBERRY-PEAR FRUIT JELLIES

Steps:

• Rinse pan with water and shake dry. Line bottom and sides of pan with plastic wrap, pressing into bottom and corners of pan to smooth. (Water helps the plastic wrap adhere.)
• Quarter and core pears, then cut into 1/2-inch pieces. (Do not peel.)
• Bring pears, cranberries, water, 2 3/4 cups sugar, butter, and cinnamon stick to a boil in a 4- to 6-quart heavy pot over moderately high heat, stirring occasionally. Reduce heat to low and simmer, covered, stirring occasionally, until cranberries burst and pears are tender, about 10 minutes.
• Remove and discard cinnamon stick, then carefully transfer hot mixture to a food processor and purée until smooth, about 1 minute. (Mixture will be thick). Force through a medium-mesh sieve back into same pot, pressing on solids with back of a spoon and discarding solids.
• Put a plate in freezer to chill.
• Bring cranberry mixture to a boil over high heat and add pectin. Reduce heat to moderate and cook, stirring frequently, until very thick and pastelike, about 45 minutes. To test, remove from heat, then drop a teaspoonful on chilled plate and chill in freezer 1 minute. Tilt plate: Mixture should remain in a firm mound and not run. If mixture runs, continue cooking and stirring and repeat test every 5 minutes.
• Remove from heat and immediately pour mixture into prepared pan. Gently tap sides of pan to smooth top and eliminate any air bubbles.
• Cool to room temperature, at least 1 hour, then cover surface directly with plastic wrap and chill until firm, at least 2 hours and up to 1 week.
• Unmold fruit mixture onto a cutting board and remove plastic wrap. Cut into 1-inch squares using a sharp knife. (For easier cutting, rinse knife with hot water, then dry it between cuts.)
• Just before serving, spread remaining cup sugar in a shallow bowl and coat squares on all sides.

JELLIED CRANBERRY NUT CANDIES

Steps:

• 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.

JELLIED CRANBERRY NUT CANDIES

Steps:

• 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.

CRANBERRY CANDY

Steps:

• Beat sugar and cranberry sauce together in sauce pan.
• Melt and bring to a boil over moderate heat and add jello.
• Stir until dissolved.
• Add nuts.
• Pour into lightly oiled 9x5x3 pan.
• Refrigerate until firm.
• Cut into small 1 to 1 1/2 pieces and roll in granulated sugar.
• Let stand at room temperature to dry.
• After 24 hours sugar again.
• You may add 1 1/2 pkg Knox gelatin for stiffer candy.

CRANBERRY JELL-O MOLD

Steps:

• In a large bowl, dissolve gelatin in water. Stir in cranberry sauce and pineapple. Cover and refrigerate for 1 hour or until slightly thickened. Stir in nuts. Pour into a 1-1/2-qt. gelatin mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter. Serve with sour cream if desired.