Rinse 2 cups of cranberries thoroughly. In a medium saucepan, combine the cranberries with 1 cup of water and bring to a gentle simmer over medium heat. Stir occasionally and mash the berries until soft, about 10 minutes. Strain to extract 1 cup of cranberry juice, discarding the solids.

In the same saucepan, combine the cranberry juice, 2 cups of granulated sugar, and 1 cup of cornstarch. Mix over medium heat, stirring continuously until the mixture boils. Cook for 20-25 minutes until thick and glossy.

Remove from heat and gradually stir in 2-3 tablespoons of rose water. Stir well to distribute evenly and let the aroma fill your kitchen.

Prepare a square baking dish lined with parchment paper. Pour the mixture into the dish and smooth the top. Allow it to cool for about 1 hour, then chill for at least 4 hours or overnight.

Once set, dust a clean surface with powdered sugar, lift the delight out using the parchment, and cut into squares with a damp knife. Dust with more powdered sugar before serving.