1 (12 oz.) bag fresh cranberries
1 c. water
1 c. sugar
Juice of 1 lemon
1 (1/4 oz.) env. unflavored gelatin (about 1 tbsp.)
1/4 c. cold water
2/3 c. whipping cream
2 tbsp. powdered sugar

Sort cranberries, removing any stems or soft berries. Wash under cold water; drain. In a large sauce pan, combine berries, water, sugar and lemon juice. Bring to a boil, stirring until sugar is dissolved. Reduce heat, cover and simmer 15 minutes or until berries are soft. Reserve 12 or 16 berries for garnish. Pour cooked berries and their juice into a wire strainer set over a bowl. Press berries to get as much juice as possible. Discard seeds and skins. In a small sauce pan, soften gelatin in 1/4 cup cold water. Then stir over low heat until gelatin is dissolved. Stir dissolved gelatin into cranberry mixture; cool slightly. Refrigerate until it starts to set. In a bowl, beat cream and powdered sugar until stiff. Cover and refrigerate about 1/4 cup whipped cream; fold remaining cream into cooled cranberry mixture. Spoon cranberry cream into 4 stemmed glasses or individual dessert dishes. Refrigerate until set. To serve, garnish each serving with a spoonful of reserved 1/4 cup whipped cream and 3 or 4 cranberries. Makes 4 servings.