• Combine the 1 cup of fresh or frozen cranberries, 1/4 cup sugar, orange juice, and salt in a small saucepan over medium heat. Cook for about 10 minutes or until the cranberries burst and the mixture thickens. Remove from heat and let cool completely.
• Place cranberry mixture in a Magic Bullet and blend until smooth. Strain through a fine mesh sieve to remove skins and seeds. Set aside.
• In a 2-cup glass measuring cup, whip the heavy cream and vanilla until stiff peaks form. Gently fold in the cranberry mixture until evenly combined. Spoon the mousse into serving dishes, cover, and refrigerate for at least 1 hour. Just before serving, garnish with sugared cranberries.

For Sugared Cranberries

• Add 2 Tbsp of water and 2 Tbsp of sugar to a small saucepan over medium heat. Whisk until the sugar dissolves. Remove from the heat and add the 6 fresh cranberries. Gently stir, covering the cranberries completely. Cover and wait 10 minutes.
• Strain cranberries and place on a wire rack. Allow to dry at room temperature for one hour.
• Place the 2 Tbsp of sugar on a plate and add the cranberries, rolling them gently until completely covered in sugar. Place the cranberries in a lidded container with a pinch bowl filled with 2 Tbsp of rice. The rice will keep the cranberries from absorbing moisture. Store at room temperature until ready to use.