Blend crust ingredients together and chill for 1 hour. Divide into 24 equal balls. Chill. Press into bottom and up sides of 24 tartlet tins. (May use small muffin cups.) Chill. Heat orange juice to a boil. Add cranberries and set aside for 10 minutes. Mix rest of ingredients together in bowl. Drain the cranberries well and discard the orange juice. Add to mixture and mix well. Place 1 heaping teaspoon into each prepared pastry, distributing evenly among all the tartlets. Bake in a preheated 325º oven on a cookie sheet for 30-40 minutes or until crust is golden. Let cool 5 minutes and the tap out of shell onto paper towel. Let cool. Makes 24 tarts.