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Put the eggs in a large bowl and whisk for 2-3 mins until light and fluffy. Alternatively, do this in a stand mixer fitted with the whisk attachment. Add both sugars and continue to whisk until thick and frothy, about 4-5 mins. Combine the vanilla and butter in a small bowl, then slowly whisk into the eggs.
Sift the flour, baking powder, ginger and pinch of salt into a bowl, then fold into the egg mixture until smooth. Fold in 3 tsp of the orange juice and all the zest. Cover and chill for at least 3 hrs, or overnight.
Tip the cranberries into a small pan set over a low heat with the remaining 1 tsp orange juice and extra caster sugar. Cook for 5 mins, or until the berries have softened but still hold their shape. Heat the oven to 200C/180C fan/gas 6.
Butter and flour a madeleine tin. Spoon 1 tbsp of the chilled batter into each of the indents, then push a couple of the cranberries into each madeleine (you’ll likely have enough batter to bake a couple of batches). Bake for 8-10 mins, until the edges are golden and crisp and there’s a raised hump in the middle of each. Remove from the oven and sharply tap the tin on the work surface to loosen the madeleines. Cover to keep warm while you continue baking the rest of the batter. Serve warm with crème fraîche, if you like.