1 In the bowl of a free standing mixer weigh out the flour, ginger, sugar, salt, yeast and cranberries.
2 Heat the milk with the butter on a low heat until just melted. Do not allow to boil.
3 Add to the dry ingredients and knead using the dough hook attachment for 5 minutes.
4 Alternatively, knead by hand for 10 minutes or until smooth and elastic. Transfer into a lightly oiled bowl, cover with cling film and allow to double in size.
5 A warm place is best for this. Once proved knock back on to a lightly floured surface. Knead for a minute or so to remove all the air. Divide the dough into 12 and shape into tight balls, pinching the edges together on the bottom.
6 Arrange on a baking tray allowing enough room for them to double in size again.
7 Cover and leave for another hour or so. Preheat the oven to 200C. For the crosses mix the flour with a little milk until smooth. You want a runny but pipe-able mix. It should hold it shape.
8 Once the dough has had its second prove pipe the crosses on top and bake for 25-30 minutes or until golden brown in colour.
9 5 minutes before the buns are ready heat the sieved jam with a little boiling water. Bring to the boil then brush liberally all over the buns the minute they come out of the oven.
10 Allow to cool for a moment before serving with a good slathering of butter and cup or tea.