Lightly grease an 8×4-inch loaf pan or a small ring mold.
In a medium sauce pan, combine cranberries, sugar and 1/2 cup cranberry juice. Bring to a boil and cook for 5-10 minutes, until berries are popping and mixture is beginning to thicken. Remove from heat.
In a microwave-safe measuring cup, combine gelatin and 1/2 cup cranberry juice. Heat in the microwave for about 30 seconds, until gelatin is dissolved. Add gelatin mixture and remaining 1/2 cup cranberry juice to cranberry mixture and stir well. Pour into prepared pan.
Refrigerate overnight, or until gelatin is firm.
Slide a spatula around the edge of the pan to loosen jelly and turn out onto a serving platter.
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