1 1/2 tablespoons prepared blueberry muffin mix
1 cup frozen sweetened cranberries
1 tablespoon milk
1 1/2 teaspoons brown sugar
1 orange, sliced into rounds
3 tablespoons butter
1 (19 ounce) can sliced cranberry wine
2 tablespoons all-purpose flour
Prepare blueberry muffin mix according to package directions by adding cranberries and milk.
Wash cranberries and cut them in half, removing seeds, pulp and liquid. In a large bowl, mix sugar and brown sugar together until smooth. Stir in orange slices and butter. Fold in flour.
Set aside muffin batter. Spread 1 cup cranberry mixture over muffin bottom. Top with cranberry slices.
Bake in preheated oven for 50 minutes, or until toothpick inserted in center comes out clean.