Roll out your pie dough and chill chill chill. Prick the bottom of your pie dough with a fork.
Cut the cranberries in half (optional).
Combine cranberries with ¾ cup sugar, orange zest, allspice, ginger and 1 T golden syrup. Toss to combine, and arrange in your bottom pie crust.
Cover with the top pie crust, seal and crimp. Cut a large X in the top crust and fold back the triangles to create a fairly large "window".
Chill the filled pie for 30 minutes to 1 hour.
Preheat oven to 425.
When the pie is finished chilling, brush the top crust with milk and sprinkle over 1 Tablespoon of the sugar. Put it in the oven (baking a pie directly on a pizza stone will help crisp the bottom crust) and turn the heat down to 375 (I didn't do that, and it was mostly fine. I might try lowering it to 400 degrees next time). Bake for 30 minutes.
Meanwhile, combine the orange juice, the remaining ½ cup sugar and the remaining 2 Tablespoons golden syrup in a saucepan, and heat until the sugar is dissolved and the mixture is bubbling, about 3 minutes.
Reduce oven heat to 325, then pour the syrup into the "window" on top of tihe pie and bake for another 30 minutes.
Recipe by The Domestic Front at https://www.thedomesticfront.com/cranberry-pie-revisited/