1 (16 oz.) jellied cranberry sauce
3 (3 oz.) pkgs. raspberry gelatin or cherry gelatin
1 c. sugar
1/2 bottle (3 oz.) liquid fruit pectin (same as 1 packet from Certo)
1 c. chopped nuts
Additional sugar

Place cranberry sauce in saucepan and beat until smooth. Bring to a boil over medium heat. Stir in gelatin and sugar. Simmer 10 minutes, stirring frequently until gelatin is dissolved. Remove from heat. Stir in fruit pectin. Add nuts and stir every little while.

Pour into buttered 9 inch square pan. Chill until firm, at least 2 hours. Sprinkle sugar on waxed paper and cut candy into 4 sections and lift out 1 section onto sugared wax paper. Cut in 3/4 inch squares with spatula dipped in warm water. Roll each square in sugar. After an hour roll again.