Marinade the medallions in a shallow dish with the orange juice and gin for 20-30 minutes. Combine the wine, maple syrup, zests and cinnamon stick in a heavy saucepan and bring to the boil. Add the cranberries and reduce the heat and gently simmer for 3-4 minutes, or until barely cooked. Remove the pan from the heat the moment the cranberry skins begin to split; they should not be mushy. Strain the berries over another heavy saucepan, discard the zests and cinnamon stick, and boil the sauce until thick and syrupy. Let it cool slightly and stir in the cranberries. Add salt, pepper and cayenne pepper to taste. Keep the sauce warm.
Drain the meat and thoroughly blot dry, season each medallion with salt and black pepper. Heat the oil in a non-stick pan over a high heat and cook the meat for 1 minute each side, or until cooked to taste.
Spoon the cranberry sauce on a platter or plates and arrange the medallions on top. Garnish with the herb sprigs and serve at once.
Serve with mashed potatoes.
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