Combine all ingredients except the gelatin in a medium saucepan and bring to a boil, then reduce heat and simmer for about 10 minutes or until the cranberries are soft. Alternatively, roast in the oven at 350 F for 40 minutes.
Spoon out about 1/4 cup of the liquid and, when cooled to lukewarm, stir in the gelatin. Allow it to firm to a syrup-like consistency, then mix it into the berries. If desired, roughly chop the berries by pulsing through a blender.