1. In a medium saucepan, combine the cranberries, 1/2 cup of sugar, and 1/2 cup of water. Bring to a gentle boil over medium heat, stirring occasionally. Let it simmer until the cranberries burst and the mixture thickens slightly, about 10 minutes.
2. Remove the pan from heat and stir in the lemon juice. Set aside to cool slightly, then transfer the mixture to a blender or food processor and puree until smooth. For a silkier texture, strain through a fine mesh sieve to remove skins and seeds.
3. While the cranberry puree cools, sprinkle the gelatin powder over 1/4 cup of cold water in a small bowl. Let it bloom for about 5 minutes until it swells and becomes spongy.
4. Gently warm the bloomed gelatin in the microwave for 15-20 seconds or over a double boiler until it dissolves completely. Stir it into the slightly warm cranberry puree, mixing well.
5. In a chilled bowl, whip the heavy cream with the remaining 1/4 cup sugar and vanilla extract until soft peaks form. This usually takes about 3-4 minutes with a hand mixer or stand mixer.
6. Fold about a third of the whipped cream into the cranberry mixture to lighten it. Then gently fold in the remaining whipped cream until fully incorporated, taking care not to deflate the mousse.
7. Divide the mousse evenly into small serving cups or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set and fluffy.
8. Before serving, garnish with fresh cranberries and a sprig of mint if you like. Serve chilled and enjoy the light, festive flavors.

From my years helping Mama Lu in the kitchen, I’ve learned that patience is key with mousse. Letting it rest in the fridge overnight always rewards you with the best texture and flavor. I still remember those long winter nights, the house smelling like sugar and fruit, and the quiet anticipation of tasting something made with love.