Preparation

Make the jellies

• Lightly coat the bottom and sides of an 8×8-inch metal pan with nonstick cooking spray. Line the bottom and 2 of the sides with one strip of parchment long enough to overhang on the 2 sides. Lightly coat the parchment with nonstick spray.
• In a medium saucepan, combine the cranberries with 1/2 cup water, and bring to a boil. Reduce the heat to low to maintain a simmer, and cook until the berries are soft, about 5 minutes. Let cool slightly.
• Purée the mixture in a blender until smooth, and then press through a fine-mesh strainer into a medium bowl. The purée should measure 1-1/4 cups. If short, add cider to make up the difference.
• In a small bowl, whisk 3 Tbs. of the sugar with the pectin.
• In a medium saucepan, whisk the pectin mixture, purée, cider, honey, and remaining 1-3/4 cups plus 2 Tbs. sugar. Bring to a boil over medium heat, and cook, whisking constantly, about 10 minutes. Test the jelly by spooning a small amount—about 1/4 tsp.—onto a plate. Cool for about 30 seconds; it should peel off in one piece. If the mixture won’t peel, keep cooking.
• Scrape the mixture into the prepared pan, and let it sit on a level surface uncovered at room temperature until the candy sets up, at least 8 hours or overnight.
• Lift the jelly out of the pan using the overhanging parchment. Flip onto a cutting board, and remove the parchment. Cut the jellies into 60 pieces, or use the cutters of your choice, if you like.

Coat the jellies

• In a medium bowl, whisk the sugar and citric acid. Toss each jelly in the sugar mixture, then serve or store in an airtight container for up to seven days.