Cranberry Candy

Cranberry Candy

1 (15-ounce) can cranberry sauce
1 cup 3 tablespoons granulated sugar
1 (3-ounce) box raspberry gelatin
1 (3-ounce) box lemon gelatin
½ cup fi nely chopped almonds
3 tablespoons powdered sugar
¼ teaspoon cinnamon
Q In a medium saucepan, stir together the cranberry sauce, 1
cup of granulated sugar, and the raspberry and lemon
gelatins.
W Bring the mixture to a boil over medium heat, stirring frequently.
Remove the pan from the heat, and stir in the
almonds.

E Pour the mixture into a 9-inch square pan. Let the mixture
cool, and then put it in the refrigerator for at least 6 hours.
R Cut the gelled mixture into 1-inch squares.
T Sift 3 tablespoons of granulated sugar, the powdered sugar,
and the cinnamon together onto a piece of wax paper. Holding
both sides of the wax paper, pour the sugar mixture into a
gallon-size, self-seal plastic bag.
Y Place six squares of gelatin into the bag. (An easy way to loosen
the gelled squares from the pan is to run a rubber spatula
underneath them.) Seal the bag, and shake to coat all sides
with sugar. Remove the squares, and arrange them on a plate.
Repeat with the remaining squares, working in small
batches.
U When all the squares are coated with the sugar mixture, return
them to the plastic bag. Seal it securely until ready to serve.
Makes 81 (1-piece) servings
One serving—Calories: 34; Total fat: 0.5 g; Saturated fat: 0 g; Cholesterol: 0 mg;
Sodium: 12 mg; Carbohydrates: 7.5 g; Fiber: 0.2 g; Sugar: 7.2 g; Protein: 0.4 g