How to Make It
Preheat the oven to 375°. In a saucepan, bring the cranberries, water and 1 cup of the sugar to a boil. Simmer over moderate heat, stirring, until the cranberries start to burst, 5 to 7 minutes. Let cool.
Brush a foil-lined rimmed baking sheet with oil. In a stand mixer, whisk the egg whites at medium-high speed to soft peaks. Beat in the remaining 3/4 cup of sugar at high speed until the whites are stiff, 3 minutes. Spread the meringue onto the baking sheet in a 1/2-inch-thick rectangle. Top with the almonds and bake in the center of the oven for 15 minutes, until springy. Slide the meringue and foil onto a rack; cool completely.
Beat the heavy cream and crème fraîche at medium speed until soft peaks form.
Cover the meringue with a sheet of foil and top with a baking sheet. Invert the meringue onto a work surface and remove the rack and top layer of foil. With a long side facing you, spread the cream over the meringue, leaving a 2-inch border. Using a slotted spoon, scatter the cranberries on top; reserve the syrup. Starting at the long side nearest you, carefully roll up the meringue. Transfer to a platter and refrigerate until chilled, at least 1 hour or up to 5 hours. Using a serrated knife, cut the roulade into slices and serve, passing the reserved syrup at the table.