Preheat oven to 400°F (350°F for convection oven). Spray insides of muffin tins with non-stick cooking spray.
Cut oranges into chunks. Puree with the water in a blender or food processer until the mixture resembles orange juice and no large pieces are visible.
Prepare the muffin mix as instructed on the package, substituting the orange mixture for water. Stir in the cranberries.
Fill each muffin mold with 2 ounces batter (by weight) using a #16 scoop
Bake in preheated conventional oven for 25 minutes (18 minutes in a convection oven) or until the muffins are cooked through.
Remove from oven and allow to cool slightly before removing from pans.