1 cup granulated white sugar
1 16 ounce can jellied cranberry sauce
3 3 ounce packages raspberry gelatin
1/2 cup chopped nuts, optional
extra granulated sugar for rolling
Combine all ingredients except nuts. Cook over low heat, stirring until sugar and gelatin are dissolved. Do not add any more liquid. Let stand 20 minutes, stirring a few times. Fold in nuts. Pour into buttered 8 inch square pan. DO NOT REFRIGERATE. Let stand overnight in cupboard or on counter.
Cut into squares. (Use a knife dipped in hot water and then dry.)
Roll squares in extra granulated white sugar.Place on wax paper to dry.
Store after pieces are dry enough to lose any stickiness.
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