Via: Kris Kirkham
Mix the grated orange zest with the caster sugar in a shallow bowl.
Use a fork to lightly beat the egg white with 1 tablespoon of cold water in a separate bowl. Tip the cranberries into the egg white and stir to coat. Lift out a few at a time with the fork and roll them in the orange-infused sugar to coat completely.
For each stirrer, thread 3 frosted cranberries on to the end of a cocktail stick or bamboo skewer. Leave to set on a tray lined with baking paper.
Pare strips of zest from one of the oranges and place in a large saucepan. Squeeze the juice from all the oranges and pour into the pan along with the cranberry juice. Finely grate the root ginger and squeeze the juice into the pan, discarding the fibrous pulp. Add the cloves, cinnamon, vanilla pod, cranberries and sugar. Bring to a simmer, stirring until the sugar dissolves, then heat gently for 10-15 minutes to infuse the flavours.
If adding brandy, put half a tablespoon into a heatproof glass or mug, then ladle in the punch and add a frosted cranberry stirrer. Please note: this recipe contains raw egg.