In a saucepan combine 1 bag of fresh, rinsed cranberries.

Add sugar and orange juice.

Cook on medium heat for about 30 minutes.

Once berries have started to pop, pour the mixture into a blender and blend on high until smooth.

Pour back into the pan and add 1 and ½ teaspoon gelatin.

Cook on medium low heat until the mixture coats the back of the spoon, about 15 minutes.

Remove from heat and cool until room temperature.

Once at room temp, refrigerate for 1 hour.

Beat whipping cream on high until stiff peaks form.

Fold in orange zest and cranberry sauce.

If serving that day, pour into serving cups and refrigerate until serving.

If making in advance, pour mousse into a tupperware with lid and refrigerate until serving.

Garnish with whipped cream, orange peel and cranberries.