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1
In a small heavy-bottomed saucepan, mix together 1/2 c. of water and the sugar.
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2
Cook over medium heat till the sugar dissolves.
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3
Increase to high heat and cook till the sugar is golden brown amber in color.
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4
(Don't stir after you increase the heat.)
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5
Remove the caramel from the heat.
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6
Carefully stir in the remaining 2 Tbsp.
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7
of water.
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8
Be careful - the caramel is very warm and will sputter as the water is added.
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9
Stir the caramel till the bubbles subside.
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10
Working quickly, put about 10 cranberries in the caramel.
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11
Using 2 forks, coat the cranberries with the caramel.
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12
Remove the cranberry cluster (the caramel will make the cranberries stick together), drain off any excess caramel, and put the cluster on a wire rack.
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13
Continue with the rest of the cranberries, making one cluster at a time.
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14
There should only be a thin layer of caramel coating the cranberries.
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15
If the caramel in the pot thickens, making dipping difficult, reheat the caramel for 5 - 10 seconds over medium-low heat.
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16
Let the cranberry clusters set till the caramel hardens, about 15 min.
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17
Heat the white chocolate in a double boiler over warm water, making sure which the water does not touch the bottom of the pan holding the chocolate.
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18
Whisk the chocolate till smooth.
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19
Dip the bottoms of the cranberry clusters into the melted white chocolate.
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20
Place on a baking tray and let the white chocolate set.
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21
The clusters are best eaten the day they are made.
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22
Store at room temperature.
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23
This recipe yields about 15 clusters.
