Cranberry Kanten

• 2 sticks red kanten
• 1 1/4 cups water
• 2 cups cranberry juice
• 1 cup sugar
• 2 Tbsp. lemon juice

Rinse kanten; squeeze out water. Tear into very small pieces. Add water and 1/4 cup cranberry juice; soak for 30 minutes. Add sugar and bring to boil; cook until kanten dissolves. Remove from heat and add remaining juices. Strain into 8×8 pan. Refrigerate.