CRANBERRY-ORANGE FUDGE

Steps:

• combine cranberries and orange juice in a small microwave-safe bowl.
• cover and microwave on high 2 minutes, stirring after 1 minute.
• allow to stand covered 10 minutes.
• coarsely chop cranberries.
• line and 8" square baking pan with greased foil that extends over on two sides.
• butter sides of a heavy large saucepan.
• combine sugar, whipping cream and corn syrup.
• stirring constantly, cook over medium-low heat until sugar dissolves.
• using a pastry brush dipped in hot water, wash down any sugar crystals on the sides of the pan.
• attach a candy thermometer to pan, make sure it does not touch the bottom of the pan.
• increase heat to medium and bring mixture to a boil.
• cook, without stirring, until mixture reaches soft ball stage (234-240 degrees).
• test 1/2 tsp mixture in ice water (mixture will form a ball in the water but will flatten in your hand).
• place pan in 2" of cold water in the sink.
• add butter and vanilla; do not stir.
• cool to approximately 110 degrees.
• remove from sink.
• using medium speed of and electric mixer, beat until fudge thickens and begins to lose its gloss.
• stir in orange peel and cranberries.
• pour into prepared pan.
• cover and chill two hours.
• cut into 1" pieces.