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Cranberry Jelly Candy Recipe
|Canned jellied cranberry sauce||16 Ounce (1 Can)|
|Cherry gelatin/Raspberry / orange-flavored gelatin||9 Ounce (3 Packages Of 3 Ounce Each)|
|Sugar||1 Cup (16 tbs)|
|Liquid fruit pectin||1 1⁄2 Ounce (1/2 Of A 3 Ounce Bottle)|
|Chopped nuts||1 Cup (16 tbs)|
|Sugar/Flaked coconut||2 Tablespoon|
Serving size: Complete recipe
Calories 2592 Calories from Fat 721
% Daily Value*
Total Fat 77 g118.9%
Saturated Fat 12.8 g64.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 745.2 mg31%
Total Carbohydrates 467 g155.7%
Dietary Fiber 15.6 g62.6%
Sugars 406.8 g
Protein 35 g69%
Vitamin A 3.8% Vitamin C 15.1%
Calcium 22.5% Iron 5.7%
*Based on a 2000 Calorie diet
Bring to a boil over medium heat.
Stir in gelatin and sugar; simmer 10 minutes, stirring frequently until gelatin is dissolved.
Remove from heat.
Stir in fruit pectin.
Add nuts and stir 10 minutes to keep nuts from floating.
Pour into buttered 9-inch square pan.
Chill until firm, about 2 hours.
Sprinkle sugar or flaked coconut on a sheet of waxed paper.
Turn candy out onto paper; cut into 3/4-inch squares with spatula dipped in warm water.
Roll each square in sugar.
After about an hour, roll in sugar again to prevent stickiness.