2. Combine cranberry puree, cinnamon stick, lemon peel, 2 tablespoons lemon juice, and 1/2 cup sugar in a medium saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a simmer. Add 1 3/4 cups sugar and pectin. Reduce heat to medium and cook, stirring constantly, until candy thermometer reaches 225ºF, 10 to 15 minutes. Remove from heat, immediately remove cinnamon stick and lemon peel. Stir in remaining tablespoon lemon juice. Quickly pour into prepared pan. Let stand at room temperature until cool and set, at least 2 hours.