In a small bowl, add the powdered gelatin to 1/4 cup of water and let it bloom (hydrate) for about 5 minutes.

In a medium saucepan, combine the cranberry juice, remaining 1/4 cup of water, sugar, cinnamon, cloves, and nutmeg.

Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is just starting to steam (do not boil).

Remove the saucepan from heat and add the bloomed gelatin. Stir well until the gelatin is fully dissolved in the cranberry juice mixture.

Taste the mixture and adjust sweetness if needed. Remember, the gelée will taste slightly less sweet when set and chilled, so adjust accordingly.

For a smooth texture, strain the mixture through a fine-mesh sieve into a bowl or measuring cup to remove any spice bits or undissolved gelatin.

Pour the gelée into individual serving glasses or a large serving dish. For a layered effect, you can fill the glasses halfway and let set before adding another layer (like panna cotta) on top.

Refrigerate for at least 4 hours, or until the gelée is fully set. For a firmer gelée, chill overnight.

Just before serving, garnish with a few fresh cranberries, a twist of orange zest, or a sprinkle of pomegranate arils for a festive touch.