1 lb. can jellied cranberry sauce
1 c. sugar
2 (3 oz.) pkgs. orange or red jello
2/3 c. chopped walnuts

Beat sauce and sugar until smooth. Bring to a boil, stirring constantly. Remove from heat. Add jello and stir until dissolved. Add nuts. Pour into lightly greased 9 x 5 x 3 inch pan. Refrigerate until firm. Cut into squares and roll in sugar after 24 hours. Roll in sugar again 12 hours later.