1 tsp gelatin

3/4 cup (180 ml) cold cranberry juice

2 1/4 cups (225 g) fresh or frozen cranberries

3/4 cup (160 g) sugar

In a small bowl, sprinkle the gelatin over 2 tbsp (30 ml) of the cranberry juice and let bloom for 5 minutes.

In a pot, bring the remaining cranberry juice, the cranberries and sugar to a boil. Cover and simmer for 10 minutes. Remove from the heat and stir in the gelatin mixture. Transfer to a bowl and let cool. Cover and refrigerate for 6 hours. When ready to use, gently stir with a spatula to soften.

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