Simmer the Cranberries in the water for about 5 minutes.

Strain cooked cranberries into a mixing bowl. After adding the stevia and orange zest, mix well. Allow the this mixture to reach room temperature.

Whip the cream enough to create medium stiff peaks.

Fold the whipped cream into the cranberry mixture then keep refrigerated until serving. It can be frozen before being served, but because there is no sugar, the freezing point is higher and the mousse will freeze hard. The mousse needs an hour or so to thaw to a pleasing eating consistency.