Line an 8x8-inch square tin with parchment paper and grease it with nonstick spray.

In a large pot, pour in cold cranberry juice and sprinkle the powdered gelatin. Stir gently to combine.

Boil some cranberry juice separately and pour it into the gelatin mixture with granulated sugar. Whisk continuously until sugar dissolves.

Increase heat to high and boil the mixture for about 5 minutes, then reduce heat and simmer until it reaches 107°C (225°F).

Remove from heat and skim bubbles from the surface, then pour into the prepared tin.

Cover lightly and refrigerate for at least 4 hours or overnight.

Flip the candy slab out onto a sugared board and coat all sides with granulated sugar.

Cut into squares or fun shapes and roll each piece in sugar.

Allow to dry at room temperature for 1-2 days, then store in an airtight container.