Cook on stove top high and low according to directions below.

Place the cranberries, sugar and water in a saucepan and bring to a boil.

Boil slowly until berries "pop" and sauce begins to thicken.

Remove from heat and reserve.

Place the 2 Tablespoons gelatin in a small pan with the cranberry juice and stir it in.

Set it aside to soften, about 5 minutes. Heat slowly to dissolve the gelatin and allow this mixture to cool.

Beat the cream cheese and Mascarpone cheese with the sugar.

Combine the cranberry sauce and frozen raspberries.

The heat of the sauce will help thaw the raspberries.

Add one half of the berry mixture to the cream cheese/sugar mixture.

With the mixer running slowly, add the softened, dissolved gelatin mixture.

Then gently fold in the rest of the berry mixture.

Whip the cream and vanilla until stiff peaks form.

Fold it into the mousse and then spoon it into glass serving dishes.

Chill if not serving right away.

Top with whipped cream made with heavy cream whipped with a little powdered sugar and vanilla.

Optional: you may add a little cinnamon to the whipped cream.

Yield: 12 large servings or 20 small