Canned cranberry sauce and gelatin make up these jiggly, holiday snacks.
Line a 9 x 13-inch baking pan with nonstick aluminum foil (you can try Reynolds Wrap Non-Stick Aluminum Foil) nonstick side up, letting the foil extend for several inches on both sides of the baking pan.
In a medium saucepan, heat cranberry sauce on high, whisking vigorously. Once the sauce is smooth, whisk in both sugar and gelatin mix. Bring to a full boil, scraping down sides of the saucepan with a rubber spatula. Reduce heat to medium-low, and maintain a gentle boil for 8 minutes, stirring often.
Remove from heat and stir in pectin until the sauce is well blended. Pour mixture into pan and spread it in an even layer. Refrigerate overnight or until the jelly is very firm.
Lift jelly from pan by foil ends and loosen the edges with a small knife. Cut out shapes with 1-inch snowflake cookie cutters, remove from foil, and dip in sugar, coating both sides. Press a few nonpareil balls into snowflakes, if desired.