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Bloom the gelatin. In a small bowl, cover the gelatin sheets with cold water and let them sit for 5 minutes to soften.
In a saucepan, heat the cranberry juice over medium heat until simmering.
Gently squeeze any excess water from the softened gelatin.
Whisk the gelatin into the warm juice until fully dissolved.
Pour the hot cranberry-gelatin mixture into a large mixing bowl.
Beat on high speed for 5-7 minutes, or until light, airy, and tripled in volume.
Line a baking pan with parchment paper. Pour the whipped marshmallow mixture into the prepared pan.
Smooth the top with a wet spatula. Refrigerate for at least 3 hours, or until firm.
Dust a cutting board with powdered sugar. Using a knife dipped in hot water between cuts, cut the set marshmallows into squares for serving.