In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice with the orange zest and pumpkin pie spice. This has to be what heaven smells like.

Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Turn heat to low and add Grand Marnier, stir, and cook for another minute or so.

While cranberry sauce is cooking, add water and cranberry juice to small bowl and sprinkle gelatin on top. Give it a swirl and allow the gelatin to bloom for at least 5 minutes.

Once the cranberry sauce is done, add the gelatin mixture and stir well to combine.

Lightly spray a mold pan (I used three small ones) with oil and add the hot cranberry sauce. Cover with plastic wrap and allow to set and fully cool in refrigerator, at least 2 hours.

To serve, cover with plate and invert. If sauce doesn't come out easily, slide a butter knife around edge to release before inverting. Serve cold.