This confit is not frozen - it is laid out in a layer. The consistency resembles jam. I always cook more, and then just eat with a spoon - it turns out very tasty.
Defrost the cranberries and chop them in a food processor. If you don't like the peel, rub it through a sieve, I cook with the peel.
Mix sugar and pectin, olive pectin can not be poured, it will take lumps.
Heat the crushed cranberries over medium heat until steam appears, add honey and, stirring constantly, pour powdered sugar with pectin.
Turn on the heat to maximum, add spices and boil for another minute, remove from heat. Cover tightly with plastic wrap and put away in the cold.