1 (12 oz.) pkg. fresh cranberries (keep 8 cranberries for garnish)
1 c. water
1/8 tsp. salt
1 c. Imperial granulated sugar
2 c. heavy cream
2 tsp. grated orange rind
1/2 c. Imperial powdered sugar, sifted
Orange cups
Fresh mint

Combine cranberries, sugar, water and salt in saucepan. Cook until soft. Puree and strain. Cool to room temperature. Whip cream until soft peaks form. Mix in powdered sugar and orange rind, fold cream in puree. Spoon into orange cups and chill. Garnish with whole cranberries and mint leaves.

ORANGE CUPS:

Select 8 unblemished oranges. With a sharp paring knife, cut around orange in sawtooth pattern 1/3 down from stem end of storage. (Be sure to allow knife tip to reach center of orange so that the 2 parts will separate.) Remove pulp and place cups in plastic bag. Refrigerate.