In medium saucepan, combine cranberry juice, sugar, orange juice and gelatine. Chop partridgeberries and add to saucepan. Over medium heat, stir juice mixture until steaming hot, then pour into shallow bowl. Stirring occasionally, chill mixture in freezer for 1 1/2-2 hours or until it thickens to the consistency of unbeaten egg whites. Line a 9-inch spring form pan with plastic wrap. Cut jelly roll into 1/4-inch slices. Stand slices around inside edge of spring form pan. Cover bottom of pan with remaining slices. Set aside. Pour Carnation milk into a deep bowl. Chill in freezer about 15-20 minutes or until ice crystals form around edges of bowl. Beat with electric mixer until stiff (about 1 minute). Add lemon juice and continue to beat 1 to 2 minutes. Fold whipped evaporated milk into thickened jelly mixture. Pour into prepared pan and chill 1 1/2 hours, until set. Makes 8 to 10 servings.