Thaw frozen cranberries. I don't recommend using fresh cranberries in this recipe.
In a blender, puree the thawed cranberries with ⅓ cup of water.
Pour into a saucepan on the stove over medium-low heat. Add lemon juice and honey and whisk until combined.
Sprinkle gelatin over the top of mixture a little at a time, stirring constantly. Be sure to sprinkle the gelatin on top (do not dump it all in at once) or you will wind up with clumps of gelatin that never really break up.
Cook over medium-low heat for 1-2 minutes or until mixture is smooth. Gelatin when melted will give the mixture a glassy, smooth appearance.
Put your gummy bear mold's on a cookie sheet, and using a dropper, fill all the mold's with the mixture.
Refrigerate for at least 1-2 hours.
Pop the bears out of the mold's and enjoy!
Store in an airtight container in the refrigerator for up to two weeks.