In a small bowl, mix the cranberries and the rum. Reserve.
In the bowl of a stand mixer, whisk together the eggs, the sugar, the vanilla extract and the orange zest. Add the yeast starter and continue whisking to combine.
Using the dough hook, turn the mixer on low and slowly add the flour and the salt. Once everything is incorporated, turn the speed up to medium high and let the mixer knead the dough for 5 minutes. Then, add the butter and knead for another 5 minutes.
Add the cranberries, morsels and chopped pistachios and mix just until incorporated.
Transfer to a well floured surface and knead the dough by hand until silky and not too sticky. Place it in a oiled large bowl and brush some vegetable oil over the top to prevent a crust from forming. Then, cover with plastic wrap and with a kitchen towel and let it sit in a warm place for 4 hours, or until it's tripled in size.
Brush a panettone mold (or an 8 inch deep cake pan) with melted butter and reserve.
When the dough has risen, transfer it to your floured counter and punch it, kneading it just till it's silky again. Form it into a ball and transfer to the buttered panettone mold. Brush the top with melted butter,, cover with plastic and a kitchen towel and bring it to a warm place again, so it can rise for another 2 to 3 hours, or until tripled in size once more.
Preheat oven to 350 degrees.
Brush the panettone with some more melted butter and bake for 50 to 60 minutes or until the internal temperature is at least 190 degrees, tenting with aluminum foil if the crust appears to be browning too quickly.. (If you don't have a thermometer, just take it out of the oven when a skewer inserted in the middle comes out clean.)
Remove mold from oven, and run a wooden skewer horizontally through the bottom of the panettone loaf. Hang the panettone upside down by propping ends of each skewer on a large, deep pot. Let cool completely.
Store at room temperature, well-wrapped, for up to a week; freeze for longer storage.
