For the Pink Cranberry Reduction Sauce: In a sauce pan, bring 4 cups Pink Cranberry Juice to a rolling boil. Whisk in 1 Tablespoon corn starch and continue to reduce till you get a syrup. Set aside and let cool (if you clumpy, pass through a sieve). For the Panna Cotta: In a sauce pan, bring 4 cups Pink Cranberry Juice to a boil and reduce till you get about 1 cup of reduction. Remove from heat. Sprinkle gelatin over and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat. In a large saucepan, bring cream just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among 6 half cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours, or overnight. Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate. When the panna cotta comes free from the ramekin, garnish with a few raspberries, pink rose and caramel lattice (optional). Drizzle with pink cranberry reduction. Recipe crafted by: Chef Carlo Cavallo