Cran-Raspberry Jellies

Recipe View Prepare the Pan: Line an 8x8-inch baking pan with parchment paper, ensuring it extends slightly over the edges for easy removal. Lightly coat the parchment paper with vegetable oil. (Prep time: 5 minutes)

Recipe View Combine and Simmer: In a medium saucepan, combine 1 cup of granulated sugar, the jellied cranberry sauce, and the raspberry gelatin dessert mix. Stir continuously over medium heat until the sugar and gelatin are completely dissolved. Once dissolved, bring the mixture to a gentle boil, then reduce the heat to low and simmer for 20 minutes, stirring frequently to prevent scorching. (Cook time: 25 minutes)

Recipe View Incorporate Walnuts: Remove the saucepan from the heat and stir in the chopped walnuts, distributing them evenly throughout the candy mixture. (Prep time: 2 minutes)

Recipe View Set and Chill: Pour the hot candy mixture into the prepared baking pan, spreading it into an even layer. Allow the candy to set at room temperature overnight, or for at least 8 hours, until firm. (Set time: 8+ hours)

Recipe View Cut and Coat: Once the candy is firm, lift it out of the pan using the parchment paper overhang. Cut the candy into bite-sized squares. Place the remaining 1 cup of granulated sugar in a shallow dish. Roll each square in the sugar, coating all sides evenly. (Prep time: 20 minutes)

Recipe View Final Set: Place the sugared candies on a sheet of waxed paper or parchment paper to allow the sugar coating to set completely before serving or storing. (Set time: 30 minutes)