To make the candied cranberries, add 1 cup sugar, water, vanilla and orange peel to a small saucepan set over medium heat. Bring to a simmer and cook until the sugar has dissolved, about 5 minutes.
Stir in the cranberries to coat well in the sugar mixture. Let cool at room temperature. Cover the pan and refrigerate overnight.
Line a sheet pan with parchment paper. Drain cranberries well. Add the remaining ¾ cup sugar to a large bowl. Toss berries in the sugar until they’re nicely coated. Transfer sugared berries to the sheet pan to fully dry, about one hour.
Add a ½ cup of crushed ice, juices, vodka, honey, extract and lemon juice to a cocktail shaker. Shake well and pour into chilled glasses. Top with ginger beer. String a few candied cranberries on a cocktail skewer. Garnish with cranberries and vanilla bean to serve.
Candied berries can be prepped ahead and stored in an open container at room temperature up to 5 days. The recipe makes enough for several cocktails, gifting or snacking.