Cranberry Gumdrops
- 2 (1/4 ounce) envelopes unflavored gelatin
- 1/2 cup cold cranberry juice
- 1 (16 ounce) can jellied cranberry sauce
- 2 cups sugar, divided
- 3 (3 ounce) packages cranberry gelatin
- In a saucepan, sprinkle unflavored gelatin over the cranberry juice; let stand for 2 minutes to soften. Add cranberry sauce and 1 cup of sugar; cook over low heat until sauce is melted and sugar is dissolved; about 10 minutes. Whisk until smooth.
- Remove from heat and add cranberry gelatin (raspberry gelatin if you can't find the cranberry gelatin); stir until completely dissolved, about 3 minutes. Pour into 8 inch square dish that has been lightly coated with cooking spray. Cover and let stand at room temperature for 12 hours or overnight (do not refrigerate).
- Cut into one inch squares; roll in remaining sugar. Place on baking sheets; let stand at room temperature for at least 3 hours. I let mine stand overnight to keep the gumdrops from weeping. Turn pieces over and let stand for an additional 3 - 6 hours. Roll in additional sugar if desired. Store in airtight container at room temperature.
- Yield: about 5 dozen.
unflavored gelatin, cranberry juice, cranberry sauce, sugar, cranberry gelatin
Taken from www.food.com/recipe/cranberry-gumdrops-404386 (may not work)