Place cider, sugar, cinnamon, vanilla and zest into a 6 quart pan and bring to a low simmer. Add apples and cranberries. Cook for 6 minutes. Strain and reserve both the liquid and the apple cranberry mixture, discarding the cinnamon sticks and vanilla bean if you used the stick and bean. Place the liquid back into the pan and reduce by half 30 to 40 minutes. Cool and add the apples and cranberries back into this mixture and reserve.

EGGNOG FRENCH TOAST:

16 slices of bias cut French bread (cut on an angle)
1 quart of  eggnog
1/2 cup of bourbon
Pinch of cinnamon, nutmeg and cardamom
Butter for cooking

In a medium bowl, combine eggnog, bourbon and spices and mix well. Dip the slices of French bread into the seasoned eggnog and fill with 1 to 2 tablespoons of apple cranberry compote. Press firmly together and reserve.

Place 2 to 3 tablespoons of softened butter in a pan over stove and allow to melt and brown slightly. Place three or four sandwiches in the pan and cook until desired color is achieved (about 3 to 4 minutes on each side over medium heat). Serve immediately or keep warm in low oven. If desired, you may garnish with powdered sugar or whipped cream.