Cranberry Pâte de Fruit

1. Line bottom and sides of an 8-inch square baking pan with plastic wrap. Blend cranberries and cranberry juice cocktail in blender until smooth. (You should have about 1 ½ cups puree).

2. Combine cranberry puree, cinnamon stick, lemon peel, 2 tablespoons lemon juice, and 1/2 cup sugar in a medium saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a simmer. Add 1 3/4 cups sugar and pectin. Reduce heat to medium and cook, stirring constantly, until candy thermometer reaches 225ºF, 10 to 15 minutes. Remove from heat, immediately remove cinnamon stick and lemon peel. Stir in remaining tablespoon lemon juice. Quickly pour into prepared pan. Let stand at room temperature until cool and set, at least 2 hours.

3. Place remaining 1/2 cup sugar on a plate. Turn pate de fruit from pan upside down onto a cutting board; remove plastic wrap. Cut into 64 squares. Roll squares in sugar. Store at room temperature in an airtight container up to 1 week. Pate de fruit may need to be rolled in sugar again before serving or gifting.