Baked Orange Custard with Cranberry Glaze

For the glaze and garnish

• 1 large, juicy orange
• 1½ cups cranberries (about ½ pound)

To make the glaze, grate a teaspoon of orange zest and set aside. Cut strips of zest for the garnish and set aside. Squeeze ½ cup of juice into a saucepan, add the cranberries and sugar, and bring to a boil over high heat, stirring constantly. When all of the berries have split open and the liquid has