Rinse the cranberries and pick out any that need to be discarded.

Add the cranberries to a sauce pan with the water. Bring to a boil over medium high heat.

Let the berries come to a boil. Reduce the heat to medium and let them boil, stirring often.

The berries will pop open and begin to foam up. Let them boil for about 15 minutes. You want the liquid to thicken, reduce by about 1/4, and coat the back of a spoon.

Place a fine mesh strainer over a large bowl. Pour the cranberry mixture into the strainer and strain until all juice and jelly has come through. Mash the berries in the strainer to extract as much jelly as possible. To make this easier, I used a mix and chop tool. Check under the strainer for jelly that needs to be scraped off.

Return the strained jelly to the sauce pan. Bring back to a low boil and add the sweetener. Stir until dissolved, about 30 seconds. Do not continue to boil this mixture. Remove from heat.

Add the orange extract, if using.

In a small measuring cup, mix the gelatin and water. Add the the jelly and whisk until dissolved.

Transfer the jelly to empty tin cans (2 should work) or wide mouth mason jars.

Let cool on the counter to room temperature and then refrigerate at least 6 hours, up to over night.

When ready to serve, slide a small rubber spatula or butter knife around the rim of the cans/jars to loosen the jelly. Flip onto a serving platter and slice as desired.

Store in the refigerator until ready to serve. Leftovers should keep up to 1 additional week.