First place the gelatine leaves in cold water and leave them to soften.
Next, take a potato peeler, to pare off the outer zest of the oranges and put the zest in a saucepan with the cranberry juice, orange juice, ginger, cinnamon and sugar. Bring everything up to a gentle simmer then remove from the heat. Now squeeze out the excess liquid from the soaked gelatine, whisk it into the hot liquid and leave to stand for 2 hours until the jelly is just on the point of setting. Now strain the jelly through a nylon sieve into a jug to remove the zest and cinnamon, pour into the glasses, cover and chill in the fridge until needed.
For the frosted cranberries, all you need to do is dip each berry first in the beaten egg white and then roll in caster sugar to give them a generous coating. Then leave them spread out on silicone paper (baking parchment) to become crisp. Remove the jellies from the fridge half an hour before serving and pile about 5 frosted cranberries on top of each glass.
Note: this recipe contains raw egg.