Prepare the Pan: Line an 8x8-inch square tin with parchment paper and grease it well with nonstick spray.

Combine Ingredients: In a large stock pot, pour cranberry juice and sprinkle powdered gelatin; let it sit to bloom.

Dissolve the Sugar: Add boiling cranberry juice and granulated sugar to the pot, whisk until completely dissolved.

Cook the Mixture: Bring to a boil, then simmer for 20-25 minutes, stirring occasionally until it reaches 107°C (225°F).

Pour into Prepared Pan: Remove from heat, skim off bubbles, and pour into the prepared pan, spreading evenly.

Chill Until Firm: Refrigerate for at least 4 hours or overnight until set and firm to the touch.

Cut and Coat: Flip the set slab onto a sugared board, cut into squares, and roll each in granulated sugar.

Dry and Store: Let rest at room temperature for 1-2 days before storing in an airtight container.