Candied Cranberry Clusters Recipe

In a small heavy-bottomed saucepan, mix together 1/2 c. of water and the sugar.
Cook over medium heat till the sugar dissolves.
Increase to high heat and cook till the sugar is golden brown amber in color.
(Don't stir after you increase the heat.)
Remove the caramel from the heat.
Carefully stir in the remaining 2 Tbsp.
of water.
Be careful - the caramel is very warm and will sputter as the water is added.
Stir the caramel till the bubbles subside.
Working quickly, put about 10 cranberries in the caramel.
Using 2 forks, coat the cranberries with the caramel.
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.
Continue with the rest of the cranberries, making one cluster at a time.
There should only be a thin layer of caramel coating the cranberries.
If the caramel in the pot thickens, making dipping difficult, reheat the caramel for 5 - 10 seconds over medium-low heat.
Let the cranberry clusters set till the caramel hardens, about 15 min.
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.
Whisk the chocolate till smooth.
Dip the bottoms of the cranberry clusters into the melted white chocolate.
Place on a baking tray and let the white chocolate set.
The clusters are best eaten the day they are made.
Store at room temperature.
This recipe yields about 15 clusters.