In a saucepan over medium heat, combine fresh or frozen cranberries with granulated sugar and a splash of orange juice. Simmer for about 10–15 minutes until the cranberries burst and soften. Strain through a fine mesh sieve to create a smooth cranberry puree.

Bloom the gelatin separately for each layer. Sprinkle gelatin over cold water in a small bowl and let sit for 5 minutes. Heat each mixture in the microwave for about 10 seconds to dissolve.

In a mixing bowl, whisk the whipped cream until soft peaks form. Combine the bloomed gelatin with vanilla bean paste, then fold into the whipped cream to create vanilla mousse. Spoon into dessert cups and chill for 10–15 minutes until set.

Prepare the cranberry layer by folding the cranberry puree into more whipped cream. Spoon the mixture over the chilled vanilla layer, leveling with a spatula.

Cover the dessert cups loosely with plastic wrap and refrigerate for at least 2 hours to firm up the layers.

Garnish with sugared cranberries and mint leaves before serving. Allow them to sit at room temperature for about 5 minutes for optimal texture.