The next thing I did with some of those amazing cranberries- is make some cranberry sauce. Which was later translated into cranberry mousse.
This is the recipe I was going to use but then omitted the white chocolate.
2 cup sugar
3 cups cranberries
1/2 cup water
juice of one lemon
Combine all in a saucepan and cook until cranberries have "popped" and are soft. Puree in a blender. Chill.
1 cup cranberry puree, chilled
1 cup heavy cream, whipped until peaks form.
Fold the puree into the heavy cream, gently. Spoon into containers and chill. Serve cold. Will stay "set" for a day or two. Cranberries have natural pectin which will keep them set.