• Preheat oven to 350°F and lightly grease a 9x5 loaf pan and line with a sheet of parchment so you can easily lift the bread out for glazing and slicing.
• Remove the zest from the orange with a vegetable peeler. A serrated peeler works best for this. You want to remove just the orange part of the peel, with little to none of the bitter white part.
• Process the peel and the sugar in a food processor until the peel is very finely ground and the sugar is moist and fragrant, this will only take a minute. Pulse at first, then process.
• Rinse, dry, and give the cranberries a very rough chop, it's ok if some of them are whole. Set aside.
• Put the orange sugar and butter into a stand mixer and cream until light and fluffy ~ a full 5 minutes. Be sure to scrape down the sides of the bowl a few times. This helps lighten the cake and help it rise.
• Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes. The mixture will become light and fluffy. Be sure to scrape down the sides and bottom of the bowl once or twice.
• Lower the speed of the mixer and mix in the baking poweder and salt. Then add the flour, alternately with the buttermilk, beating just until blended. I like to finish by hand with a silicone spatula.
• Fold in the cranberries, then turn the batter into the prepared pan, smoothing out the top.
• Bake on the center rack for 50-55 minutes, or until fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine.) If the cake seems to be browning too quickly, lay a sheet of foil loosely over the top.
• Let the bread cool in the pan for 10 minutes, then remove, using the parchment paper handles, and let fully cool on a rack.
• Meanwhile whisk together the sugar with enough orange juice to make a thick glaze. The glaze should be quite thick, and just barely pourable. Spread the glaze over the cooled bread.
  
• Top with orange zest and sugared cranberries.

sugared cranberries

• Rinse the cranberries, then working in small batches, roll them around in a small bowl of sugar. You can use regular granulated sugar, or sparkling sugar, like I did. Set them on a plate to dry.