Steep the orange in 1 cup water for 10 minutes. Stir in the salt and cranberry to the flour, then add the butter. Dissolve the sugar in the remaining lukewarm water, and add yeast. Let sit 5 minutes. Strain the orange out, add the water and yeast water then stir. Knead the dough until smooth, then cover and let rise until doubled (about an hour). Punch down the dough, cut off a third, then start to shape. Roll them both into balls. Place the smaller on top of the larger, the flour your middle and index finger and poke all the way down the center to seal them together. Cut 8 scores into each layer, cover, and let rise another hour. While it's rising again, preheat the oven to 415, with a roasting pan on the bottom rack. Once ready, add cold water to the pan to create steam. pop the bread in, then bake for 15 minutes. Drop the temperature to 375 and bake another 20-25 minutes. Let cool and enjoy with some honey butter or jam.