In a small bowl, combine 1/3 cup plus 2 tablespoons granulated sugar with fresh orange zest from 2 satsumas. Use your fingers to rub the zest into the sugar until the sugar starts to clump up and becomes aromatic — doing this releases oils from the satsuma zest and makes your sugar more flavorful. Measure out 2 tablespoons of zest-infused sugar from the bowl and set aside.
Preheat the oven to 400 (F) and prepare a 9-inch round cake pan by spraying generously with cooking spray. Arrange 12 ounces fresh cranberries at the bottom of the cake pan.
In a large bowl, whisk together 1/3 cup granulated sugar and zest (from the 1st step), 3/4 cup all purpose flour, 1 teaspoon freshly diced ginger and a pinch of fine sea salt. Use the tip of a sharp knife to slice the vanilla bean pod lengthwise and scrape the vanilla bean seeds into the bowl of flour. Whisk until thoroughly incorporated, before whisking in 3/4 cup plus 1 1/2 tablespoons milk. Once the milk has been added, add 4 eggs, one by one, only adding the next one when the previous egg before it has fully incorporated. Add 3 1/2 tablespoons melted unsalted butter and 1 tablespoon orange flower water and continue whisking until you get a smooth batter. Pour the batter into the pan containing the cranberries.
Bake in the preheated oven for 15 minutes, before lowering the oven temperature to 350 (F). Continue baking at the lowered temperature for about an additional 30 minutes, until the clafoutis has puffed up and lightly browned. Once the clafoutis is finished baking, remove from the oven and immediately sprinkle the remaining 2 tablespoons of granulated sugar over the clafoutis. Let cool on a wire rack for 10 minutes, before serve immediately while still warm. Garnish with confectioners' sugar.