Directions:

1. Reserve one cup of cranberry juice.  Pour remaining cranberry juice, cranberries, lemon juice, pumpkin pie spice and sugar into medium sauce pot. Bring to a boil and cook until cranberries have slightly softened, 8-10 minutes.
2. Mix gelatin with reserved cranberry juice and stir until smooth. Add gelatin to boiling cranberries and cook for two minutes.
3. Allow to cool slightly. Pour cranberry mixture into your mold of choice. (For best results use a silicone or nonstick mold.) Freeze the cranberry bites for 30 minutes to an hour.
4. Meanwhile put pecans and shortbread cookies in food processor and pulse until mixture has a coarse sandy texture. Pour crumble onto a serving plate to create the base for cranberry bites.
5. Unmold frozen cranberry bites and place on top of crumble. Serve semi-frozen or allow to thaw 20 minutes at room temperature. Enjoy!