1 pound (4 cups) cranberries
2 1/2 cups water
2 cups sugar
1 tablespoon gelatin
1/2 cup cold water
1/2 cup lemon juice

Cook cranberries and water until all the skins pop open. Strain, and add sugar and gelatin, softened in cold water. Heat until dissolved. Cool and add lemon juice.

Pour into ice cube or similar tray and freeze until firm (3 to 4 hours).