Cranberry Stuffed Oranges

2 cups water
2 cups sugar
1 lb. cranberries, fresh
9 oranges

1. Bring water and sugar to a boil in saucepan.  Stir until all sugar is dissolved.  Let boil for 5 minutes while washing and picking over the cranberries.  Discard any damaged fruit.
2. Add the cranberries to the sugar syrup and simmer uncovered, without stirring, until cranberries are thick and clear. 
3. Skim any foam from the top.
4. Meanwhile, slice tops off of oranges and scoop out about ½ the pulp. 
5. Place oranges in oven with turkey, bake for about 1 ½ hours. 
6. Just before serving, fill orange shells with cranberry sauce.  Garnish with fresh mint, pineapple sticks, pecans or parsley sprigs.

Cranberry sauce

2 cups water
2 cups sugar
1 lb cranberries, fresh or frozen

1.  Bring water and sugar to a boil in saucepan.  Stir until all sugar is dissolved.  Let boil for 5 minutes while washing and picking over the cranberries.  Discard any damaged fruit.

2.  Add the cranberries to the sugar syrup and simmer uncovered, without stirring, until cranberries are thick and clear. 
3. Skim any foam from the top.