Preparation Steps

• In a medium saucepan, combine fresh cranberries, ½ cup sugar, ½ cup water, and lemon juice. Cook over medium heat for about 10 minutes, until cranberries burst and mixture thickens.
• In a small bowl, sprinkle gelatin over 3 tablespoons cold water and let it soften for about 5 minutes.
• Gently warm the cranberry mixture until just warm, then stir in the softened gelatin until dissolved. Let cool to room temperature.
• In a large mixing bowl, whip 1 ½ cups chilled heavy cream with the remaining ½ cup sugar and a teaspoon of vanilla extract until stiff peaks form, about 3-5 minutes.
• Gently fold the cooled cranberry-gelatin mixture into the whipped cream using a spatula.
• Pour the mixture into the prepared graham cracker crust and smooth the top.