Cranberry-Orange Fudge

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   ["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."]

* Per serving · 4 servings · Values may vary.