Make the Cranberry Jam: In a small saucepan over medium-low heat, combine the halved cranberries with 1 tbsp sugar. Cook for about 5 minutes, stirring occasionally, until the cranberries soften and the mixture comes together into a jam-like consistency. Remove from the heat and set aside. Preheat the Waffle Iron: Preheat your waffle iron according to the manufacturer's instructions.
Combine the Dry Ingredients: Sift the flour, remaining 2 tbsp sugar, baking powder, salt, and nutmeg into a medium-sized bowl. Make a well in the center of the dry mixture.
Add the Wet Ingredients: Pour the flax egg, vanilla extract, non-dairy milk, orange zest, and orange juice into the well. Mix the wet and dry ingredients together until just combined; avoid overmixing.
Add the Cranberries: Stir half of the cooked cranberry mixture into the batter until the cranberry is evenly distributed throughout.
Cook the Waffles: Lightly grease the heated waffle iron and add about ⅓ cup of batter. Cook according to your waffle iron's instructions; the original recipe cooks each waffle for about 5 minutes.
Finish the Waffles: Transfer the cooked waffles to a serving plate and top with the remaining cranberry jam, vegan butter, and maple syrup.
Serve Immediately: Serve the waffles while they are fresh and warm.
