In a medium saucepan, combine frozen cranberries, granulated sugar, and cinnamon. Heat over medium-low until cranberries soften and begin to burst, about 8-12 minutes.

Set your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by lining it with parchment paper.

In a large mixing bowl, combine granulated sugar and orange zest. Rub together until fragrant, then stir in eggs, whisking until blended.

Gradually add melted butter, sunflower oil, vanilla extract, sour cream, and milk, mixing until smooth.

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Gently fold into the wet mixture until just combined.

Fold in whole cranberries, then mix ¾ cup of the batter with the cooled cranberry compote.

Spoon half of the plain batter into the prepared loaf pan, layer the cranberry batter on top, then add the remaining plain batter.

Bake for 40-50 minutes, checking for doneness with a skewer.

Prepare the glaze by whisking together powdered sugar with orange juice and any remaining cranberry compote.

Once the loaf has cooled, drizzle the icing over the top.