Jellied Cranberry Nut Candies

Another country woman magazine recipe i'm planning to use for my christmas baking this year.

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.

butter, jellied cranberry sauce, sugar, lemon gelatin, orange gelatin, walnuts