CRAN-RASPBERRY JELLIES
These are my absolute favorite candy in the tin that my husband's aunt delivers each Christmas.
Provided by Kitty Johnson
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 8h40m
Yield 50
Number Of Ingredients 6
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.
Nutrition Facts : Calories 71.3 calories, Carbohydrate 16 g, Fat 0.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 20.9 mg, Sugar 15.8 g
JELLIED CRANBERRY NUT CANDY
This is a new recipe for me this year. It's so easy and the results are colorful, sparkling and delicious! I have used cranberry and orange flavors of gelatin, however I prefer the extra kick the lemon adds. NOTE: They will be soft the next day, but you will still be able to roll them in sugar (as mine are pictured). ...
Provided by Sea Sun
Categories Candies
Time 10m
Number Of Ingredients 6
Steps:
- 1. Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter, then set aside.
- 2. In a large saucepan combine the cranberry sauce, 1 cup sugar and gelatin. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Remove from the heat and stir in walnuts.
- 3. Pour into prepared pan. Cover and refrigerate overnight. (Alternatively, you can pour into buttered pan without foil. Though it may be a little more difficult to remove, it can be done with a metal spatula).
- 4. Using foil, lift candy out of pan. Discard foil and cut into 1-in. squares. Roll in remaining sugar.
- 5. Store at room temperature between layers of waxed paper in an airtight container. These are best when stored for at least three days before serving.
JELLIED CRANBERRY SALAD
Make and share this Jellied Cranberry Salad recipe from Food.com.
Provided by Tonkcats
Categories Pineapple
Yield 1 9-inch square pan
Number Of Ingredients 8
Steps:
- Dissolve Jello in hot water. Add cold water. Chill until partially set.
- Fold in the diced orange, pineapple, cranberry sauce and chopped nuts. Chill until firm.
- May use cream cheese on the top.
- Fills a 9-inch square pan.
Nutrition Facts : Calories 1299.2, Fat 18.5, SaturatedFat 2.4, Sodium 768.4, Carbohydrate 284.3, Fiber 11.1, Sugar 263.9, Protein 14.8
JELLIED CRANBERRY NUT CANDIES
Make and share this Jellied Cranberry Nut Candies recipe from Food.com.
Provided by Michelle in KY
Categories Candy
Time 25m
Yield 2 1/2 lbs., 64 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 64.2, Fat 1.9, SaturatedFat 0.2, Cholesterol 0.2, Sodium 21, Carbohydrate 11.9, Fiber 0.2, Sugar 11.3, Protein 0.7
CRANBERRY CANDY
Make and share this Cranberry Candy recipe from Food.com.
Provided by ArtWork
Categories Candy
Time 15m
Yield 50 serving(s)
Number Of Ingredients 4
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-PEAR FRUIT JELLIES
Jellied candies like these are eaten all over Europe as post-dessert petits fours.
Provided by Lillian Chou
Categories Candy Dessert Thanksgiving Kid-Friendly Cranberry Pear Fall Chill Cinnamon Gourmet Fat Free Kidney Friendly Small Plates
Yield Makes 64 candies
Number Of Ingredients 9
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.
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