Line a large strainer with dampened paper towels. Pour in the yogurt. Set the strainer over a large bowl. Refrigerate and allow to drain for 4-6 hours. Discard the whey that is drained from the yogurt (or drink it); cover the yogurt cheese and refrigerate until needed.

With a vegetable peeler, remove 6 long strips from the skin of the oranges and set them aside for use as a decoration. Then peel the oranges with a sharp knife, removing all the skin and white pith so the flesh of the fruit is totally exposed. Cut the oranges crosswise into 1/2 inch slices, then halve each of the slices.

Combine the preserves and orange juice or liqueur in a small bowl to create a sauce.

To serve, divide the sauce among 6 dessert plates, spreading it over the base of the plates so it coats the center of the plates lightly and is thicker around the edges. Mound 1/3 -1/2 cup of the yogurt cream in the center of each plate and arrange the halved orange slices attractively around the periphery to create a border surrounding the sauce. Sprinkle the cranberries on top. Cut a 1" lingthwise slit in the center of each of the reserved orange peels and ppull one end of the peel through the slit to create a loose loop. Place a peel in the center of each plate as a decoration.