All the aromas and flavours of a festive winter market in one bake! Serve warm with the spicy mulled-wine-and-apple jam.
Make the dough. Thoroughly combine the flour, salt, sugar and cinnamon in the bowl of a stand mixer. Add the yeast, mix well, then add the butter and rub in using your fingertips.
Fit the dough hook to the mixer. Make a well in the centre of the mixture and pour in about three quarters of the tepid water. Slowly work everything together on the slowest speed, gradually adding more water to make a soft but not sticky dough. (Or, you can do this by hand.)
Turn out the dough onto a lightly floured worktop and knead for about 10 minutes, until very pliable and stretchy. Put the dough in a clean, lightly oiled bowl, then cover tightly with cling film and leave to rise somewhere warm for about 1 hour, until doubled in size.
Punch down the risen dough to deflate it, then turn it out onto a lightly floured worktop. Scatter the cranberries evenly over the dough, and knead them in for 4–5 minutes, until evenly distributed.
Divide the dough into 12 equal portions. Shape each portion into a neat ball, then gently flatten with your fingers to make 12 perfectly round 11cm discs. Space them well apart on the lined baking sheets, then cover loosely with cling film. Leave to rise for about 40 minutes, until almost doubled in size. Towards the end of the rising time, heat the oven to 200°C/180°C fan/400°F/Gas 6.
Uncover the teacakes, brush the tops very lightly with milk, then bake for about 20–22 minutes, until golden brown. Rotate the baking sheets after 15 minutes for an even bake.
Meanwhile make the jam. Weigh out about 250g of the prepared fruit and place in a large pan. Place the cinnamon stick pieces, allspice, cloves and peel into the centre of the muslin, then draw up the sides and tie with string.
Add the bag of spices to the pan along with the orange and lemon juices, vanilla, sugar and raisins. Set over a medium heat and stir until the sugar dissolves. Bring to the boil and cook rapidly, stirring frequently, until the mixture has reduced, thickened and reached jam-setting point on the sugar thermometer (105°C/220°F).
Remove the jam from the heat and allow to cool for 10 minutes. Remove the spice bag and the vanilla pod, then use a stick blender to blend the jam to a coarse pureé. Take care: the jam will be very hot. Transfer the jam to a heatproof serving bowl. Cool, then cover, chill and set aside.
Transfer the baked teacakes to a wire rack, and quickly brush the tops using about 1 tablespoon of softened butter, to glaze. Serve warm with the jam alongside.