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1 c. white sugar
1 lb. can cranberry sauce jelly
3 (3 oz.) pkgs. raspberry Jello
1/2 c. nuts (opt.)

Combine all ingredients except nuts. Cook over low heat stirring until sugar and Jello are dissolved. Do not add any more liquid.

Let stand 20 minutes, stirring a few times, fold in nuts. Pour into buttered 8" square pan - DO NOT REFRIGERATE. Let stand overnight in cupboard. Cut into squares. (Use a knife dipped in hot water and then dry.)

Roll in white sugar, put on wax paper to dry. Store after pieces are dry enough to lose any stickiness. They will keep a long time.

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