Preheat the oven to 350°. Mix oatmeal, eggs, 2/3 cup sugar, baking powder, salt and baking soda until well blended. Add 2 cups of cranberries and fold in well. Add 1 cup of orange juice, oil, cranberry mustard and orange zest, then mix well. Pour into oiled mini loaf pans and bake for 30 minutes. When it comes out, pour glaze over bread.

To make cranberry mustard: Pour orange juice in small pan and place on medium heat. Simmer until juice has reduced by two-thirds, then pour cranberries in juice and simmer until cranberries begin to pop. Pour mixture into food processor and add honey and mustard. Blend until mixture is smooth. Keep in closed container for up to three weeks.

To make cranberry glaze: Pour cranberries, orange juice and sugar into a small saucepan. Place over low heat and stir until cranberries pop and sugar is dissolved.