1 can (16 oz.) jellied cranberry sauce
3 pkg. Jello, cherry or raspberry (3 oz. pkg.)
1 c. sugar
1/2 bottle pectin
1 c. nuts

Beat cranberry sauce until smooth, bring to a boil over high heat. Stir in gelatin and sugar, simmer 10 minutes, stir frequently until dissolved. Remove from heat, stir in fruit pectin. Add nuts. Stir 10 minutes to keep nuts from floating.

Pour in 9 inch square buttered pan. Chill 2-3 hours. Invert onto sugar sprinkled wax paper. Cut in cubes, roll in sugar. After an hour, roll in sugar again to prevent stickiness. Makes 2 pounds of candy.