In a saucepan combine 1 ¼ cups of orange juice, raspberry gelatin and cranberry sauce. Cook and stir over medium heat until gelatin completely dissolves.Remove from heat and add the remaining orange juice.
Chop fresh cranberries until fine, then add to the gelatin. Pour into a bowl and chill until partially set.
Beat whipping cream until soft peaks form. Gently fold into gelatin mixture.
Pour into a ring mold or serving bowl and refrigerate for about 6 hours or over night. (You can make this one day ahead.)
To remove from mold, place sealed mold in warm water for 15-20 seconds. Loosen edges and invert onto serving. plate. Garnish as desired.