Steep cranberry tea in boiling water for 5 min. Drain. Set liquid aside.

Preheat oven to 375°F.

In a medium saucepan, combine brewed cranberry tea, the 1/2 can jellied cranberry sauce, liquid smoke, and orange juice. Stir frequently and bring to a low boil. Lower heat. Remove 1/4 c. of liquid into a bowl, and whisk in corn starch until dissolved. Return to saucepan and bring to easy boil again. Lower heat to medium and simmer liquid until thickened (it reduces to about half), stirring frequently: 20-30 min.

Pat chicken dry and smear with softened butter. Place in oven for 1/2 hour.

Brush cranberry orange glaze over entire chicken. Return to oven, and continue to glaze chicken every 30-45 min. until glaze is gone.

Roast chicken until cooked to 185°F when tested with a meat thermometer in the chicken thigh.

When done, remove chicken to serving platter and garnish around the chicken with overlapping orange slices and slices of canned jellied cranberry sauce.