Best 5 Walnut And Cranberry Candy Bites Recipes

JELLIED CRANBERRY NUT CANDIES

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large saucepan, combine the cranberry sauce, 1 cup sugar and lemon and orange gelatin. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in walnuts. Pour into prepared pan. Cover and refrigerate overnight. , Using foil, lift candy out of pan. Discard foil; cut into 1-in. squares. Roll in remaining sugar. Store at room temperature between layers of waxed paper in an airtight container. Best when stored at least three days before serving.

WALNUT AND CRANBERRY CANDY BITES

Steps:

• 1. Combine the water and sugar in a medium heavy-bottomed saucepan over medium high heat. Stir to dissolve sugar, and then stop stirring. Insert candy thermometer and boil to 240^, or soft ball stage.
• 2. Turn down heat and add the cranberries all at once, stirring to incorporate. The sugar will thicken around the berries and be difficult to stir, but after a minute or two it will be easier to stir.
• 3. Boil for 10 minutes, stirring occasionally, until most of the berries have popped and the mixture looks like jam. Stir in the nuts and continue boiling, stir,until mixture is a thick paste; about 10 more minutes.
• 4. Pour mixture into a 9x13-inch pan and allow to cool at room temperature or in the refrigerator. Coat your hands in powdered sugar and roll the candy into walnut- size or smaller in powdered sugar or chopped nuts. Store in the refrigerator for up to a week or so.
• 5. Note: Can form mixture around sucker stick and the dip in melted white or chocolate disks and placed on foil- chill to set chocolate.

CHOCOLATE NUT CRANBERRY CLUSTERS

Steps:

• 1. Line a small baking sheet with waxed paper.
• 2. Place chocolate chips in a 2 cup Pyrex measuring cup and microwave on 50% power for approx 25 seconds - then stir well. Continue doing this until the chocolate chips are almost completely melted - reducing the time as you go. Be careful to not let the chocolate burn.
• 3. Add the nuts and dried cranberries to the melted chocolate and mix well.
• 4. Drop tablespoon fulls of the chocolate mixture onto the waxed paper-covered cookie sheet.
• 5. Place in the fridge for at least 15 minutes. Enjoy.
• 6. I like to store mine in the freezer.

CRANBERRY AND WALNUT PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., Spread cranberries evenly into crust; sprinkle with brown sugar and walnuts. In a bowl, beat egg on high speed until thick and pale yellow, about 5 minutes. Gradually beat in sugar. Beat in flour and melted butter (mixture will be thick). Spoon over cranberries, spreading evenly., Bake on a lower oven rack until crust is golden brown, 40-45 minutes. Cover pie loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Serve warm with ice cream.

CRANBERRY NUT BARS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in cranberries and walnuts., Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.