Cran-Raspberry Jellies Recipe -
Cran-Raspberry Jellies Recipe
  • READY IN 8+ hrs

Cran-Raspberry Jellies

Recipe by  

"These are my absolute favorite candy in the tin that my husband's aunt delivers each Christmas."

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Ingredients Edit and Save

Original recipe makes 50 candies Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    8 hrs 40 mins


  1. Line an 8x8-inch pan with waxed paper; coat the paper with vegetable oil.
  2. Combine 1 cup sugar, jellied cranberry sauce, and raspberry Jell-O® mix in a saucepan over medium heat, stirring until sugar and gelatin have dissolved. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring often. Mix walnuts into candy.
  3. Pour candy into prepared pan and let set at room temperature overnight. Cut candy into squares and roll squares in sugar. Place sugared candies onto waxed paper to set.
Kitchen-Friendly View


  • Cook's Note:
  • Instead of waxed paper, a silicone pan can also be used. These don't store well for extended periods and may need to be rerolled in additional sugar. I don't like nuts in these, but the rest of the family uses walnuts.

Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2012

Even though I followed the recipe, my end product could not be cut into squares! I had to spoon the mixture onto the extra sugar, and roll the pieces around. These were easy to make, and have great taste! I'll have to make more!

Most Helpful Critical Review
Jan 08, 2013

I really enjoyed the flavor but I found the candy hard to work with. I ended up making jelly blobs because they just wouldn't slice. I did save the day however by dipping my blobs in chocolate and topping them with pecans. So I ended up with a chewy chocolatey fruit and nut candy that was quite delicious. I just wish I could have been able to slice them.


7 Ratings

Dec 24, 2012

For those having trouble, make sure that you're using 16 oz. of cranberry sauce. They have changed the size of the cans now, and they only come with 14 oz.

Dec 19, 2012

FANTASTIC! I could've eaten the syrup, that's how good it smelled/tasted, lol. I did not add the optional nuts, b/c I don't think I would've cared for that. After pouring it into the pan, I let it set 2 days to make sure it was nice and set up. I did spray my chef's knife w/ cooking spray, just to make cutting a bit easier, and that worked great. These are nice and jelly-like, but also soft with a sweet/tart flavor that is just wonderful, and so simple to make too! I will def be making these again and again~YUM! Thanks for sharing. :)

Dec 25, 2014! My new favorite 'candy' treat!!!!

Dec 16, 2013

I followed the recipe to the T, but it didn't set, and ended up being googey and a big mess. :(

Dec 20, 2012

The biggest mess I have ever created in my kitchen in 55 years of cooking. The jelly did not set up overnight. We ended up using scissors to scrape it off the oiled wax paper and cutting it into kinda/sorta pieces. It took my husband and I both to get it sugared and onto plastic plates. We didn't want to waste it and considered diluting it and making it into syrup. But I had planned it as part of a candy plate to give for Christmas to neighbors so made due with it.


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  • Calories
  • 71 kcal
  • 4%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.9 g
  • 1%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 21 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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