1 (16 oz.) can jellies cranberry sauce
2 (3 oz.) pkg. wild raspberry Jello
1 c. finely chopped pecans
Sugar

In a saucepan combine the cranberry sauce and Jello. Cook and stir until mixture comes to a full rolling boil. Remove from heat. Stir in nuts. Pour mixture in a greased 9 x 5 x 3 inch loaf pan. Chill until firm. Cut in squares 1 1/4 x 3/4 inch pieces and roll in sugar. Chill 24 hours. Re-roll in sugar if desired before serving. Keep in refrigerator. Makes about 40 pieces.