1. In a medium saucepan, combine the cranberries, sugar, and water measured with measuring cups. Use a silicone spatula to stir.

2. Place the saucepan over medium heat and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally with the silicone spatula, until cranberries burst.

3. While cooking, sprinkle the gelatin powder over 1/4 cup cold water in a small mixing bowl. Let it bloom for 5 minutes.

4. Remove the saucepan from heat. Gradually add the bloomed gelatin to the hot cranberry sauce, using a wire whisk to combine until fully dissolved.

5. Pour the mixture into a serving dish or mold. Refrigerate for at least 4 hours, or until firmly set.

6. To serve, run an offset spatula around the edges of the mold to loosen. Invert onto a plate and tap gently to release the cranberry sauce.