Cut the rind off the watermelons. Try to cut it in a way to get the fruit as square as you can. I know it’s hard with a round fruit. I suggest cutting it in half, then place the cut side down on the cutting board so you can cut the edges off easily and safely. Once the rind is gone, cut the watermelon into small squares. You can cut them into small bite size squares or larger two bite squares. Either way works.

Now lay out all your squares on a platter, and use a small melon baller to remove a small circle of watermelon from each piece. (save the pieces for a salad!) Use small pieces of paper towels to soak up any juice from the wells you’ve made in each piece. I tore one paper towel into strips then placed a tiny piece in each one and left them there while I made the filling.

In a food processor pulse the cranberries until they are small pieces, not quite crumbs but close. Now add sugar (honey or agave can be substituted if you’re not able to use sugar) and pulse until it’s mixed thoroughly. The sugar helps sweeten the cranberries because they can be too tart for most people.

Remove the paper towel pieces from each watermelon well and discard the paper towels.

Use about ½ to 1 teaspoon of mixture in each watermelon well. I rolled my cranberry mixture into balls so the presentation was pretty and also so the mixture went deep into each well.

Zest one orange and use as a garnish on each watermelon cup.