Candied Cranberries

4 cups cranberries — fresh or frozen
2 1/2 cups sugar

Wash cranberries and pat dry with towel. Spread in 1 layer on jelly roll pan. Sprinkle with sugar as evenly as possible. Cover tightly with aluminum foil. Bake at 325 degrees for 1 hour. Cool slightly. Store in glass jar in refrigerator.

Cranberry Candy

1 can jellied cranberry sauce
2 -3 oz pkgs strawberry jello
1 cup sugar
2/3 cup nuts

Beat sauce until smooth. Heat. Dissolve jello in hot sauce and add sugar. Stir over low heat until dissolved. Add nuts. Pour into 8×8 inch pan. Let set 8-12 hours. Cut in 1 1/2 inch squares and roll in powdered sugar.

Cranberry Opera Fudge

2 cups sugar
1 cup milk
1/2 cup light cream
1 tablespoon corn syrup
1/2 teaspoon salt
1 tablespoon butter
1 tablespoon vanilla
1/2 cup cranberries — chopped

Butter sides of 2 quart saucepan. Combine sugar, milk, cream, corn syrup and salt. Cook, stirring, over medium heat to the softball stage (238 degrees). Immediately remove from heat and cool to lukewarm without stirring. Add butter and vanilla. Beat vigorously until mixture becomes thick and loses its gloss. Immediately stir in cranberries and spread in buttered 9×5 inch pan. Score in squares while warm Cut when cool.