Puree beef liver with one cup cranberry juice until smooth.
Mix puree with shredded carrot, sprinkle the packets of unflavored gelatin over the mixture, let stand 1 minute.
Heat two cups of cranberry juice to a boil.
Pour boiling juice over the mix and gelatin, mix until gelatin is completely dissolved.
Pour into silicone molds and refrigerate 3 to 4 hours or overnight if possible.