Whip the cream with sugar until blended; refrigerate.
Dissolve gelatin in 1/4 cup of boiling water. Heat the milk and the remaining sugar and add the gelatin; remove from heat and mix in the vanilla; let cool at room temperature. Gradually add the whipped cream stirring constantly. Pour mixture into individual bowls; refrigerate until ready.
Stir the juice with the sugar and cranberries in a pan until a syrup consistency is obtained. Remove from heat and let stand.
Remove the jelly from the bowls, accompany with cranberry sauce, and decorate with lemon peel and mint leaves.