About 1 cup unsweetened finely shredded unsweetened coconut
Instructions
Combine all ingredients in a medium saucepan except for water, gelatin and shredded coconut and cook over medium heat for about 10-12 minutes, stirring occasionally.
When the cranberries have pretty much all popped and the sauce has taken a bright red color, remove the star anise and kill the heat.
Sprinkle the gelatin over the cold water then mix well and quickly add to the cranberry sauce. Stir until the gelatin has completely dissolved.
Pour the mixture into a 9” x 9” non-stick or glass pan and place in the refrigerator to set, at least 4 hours but preferably overnight.
When the jelly is completely set remove from pan by lifting a corner and gently pulling on it, it should come right out. Cut into 64 squares with a warm, wet blade. To do that, run your blade under hot water between each cut and don't wipe it, as you want your squares to get a little wet.
Place the coconut in a small mixing bowl and throw the fruit jellies right in, about 10 to 12 at a time. Move them around a little bit until completely covered in coconut.
Store these in the fridge in an airtight container where they will keep for a few weeks.