Line an 8×8-inch square tin with parchment paper in a criss-cross pattern, allowing a 1-inch overhang on all sides, and generously grease with nonstick spray. Set aside.

In a large stock pot, add the cold cranberry juice and sprinkle powdered gelatin over the top. Whisk together until combined.

Pour in the boiling cranberry juice along with the granulated sugar, then whisk until the sugar dissolves and the mixture is well combined.

Bring the mixture to a boil over high heat, which should take about 5 minutes. Then reduce to medium heat and simmer, stirring occasionally with a heat-resistant spoon, until the candy thermometer reads 107°C / 225°F. This process takes approximately 20-25 minutes or more.

Remove the pot from heat. Using a skimmer or fine mesh strainer, gently remove any large bubbles that have formed on the surface.

Pour the hot mixture evenly into the prepared pan. Refrigerate until firm, at least 4 hours or preferably overnight.

Line a large tray with parchment or a silicone baking mat and coat a large chopping board with 2-3 scoops of granulated sugar. Flip the chilled cranberry slab onto the sugared board and peel away the parchment lining.

Using your hands, thoroughly spread granulated sugar over the slab on both sides to fully coat.

With the back of a knife, lightly mark squares on the sugar-coated slab as a cutting guide. You can create either 7 x 7 rows for 49 candies or 8 x 8 rows for 64 candies depending on the size you prefer.

Using a sharp, well-oiled chef’s knife, carefully cut along the marked lines to separate the candies.

Roll each individual square in granulated sugar to completely coat all sticky surfaces.

Arrange the coated candies on the prepared tray ensuring they do not touch. Allow them to dry uncovered at room temperature for 1-2 days until the sugar crystallizes and the candy is crunchy on the outside.

Layer the dried cranberry jelly candies between sheets of parchment paper and store them in an airtight container at room temperature for up to 1 month.