1 (16 oz.) can cranberry sauce
1 tbsp. plain gelatin
1/4 c. cold water
2 (3 oz.) pkgs. raspberry gelatin
1 c. sugar
2 c. chopped walnuts

Heat cranberry sauce. To soften gelatin, stir into cold water. Stir softened gelatin, raspberry gelatin, and sugar into cranberry sauce. Stir over medium heat until sugar is dissolved and candy has come to a boil. Stir occasionally for 10 to 12 minutes. Add nuts. Pour candy into 7 x 11 inch pan. That has been lined with foil and buttered. Let stand 24 hours. Turn candy out onto sugared board and cut into squares. Roll each piece in powdered sugar, if desired. It is good both ways. Sit candy on a sugared board to dry for 2 days.