1 cup sugar
1/2 cup plus 2 Tbs. water
1/8 tsp. cream of tartar
1½ cups fresh cranberries
4 oz. white chocolate, finely chopped
Combine sugar, a half cup of water, and cream of tartar in a small, thick-bottom saucepan. Cook over medium heat until sugar dissolves, then increase heat to high and cook until the sugar is amber, forming a caramel. Remove from heat and add two tablespoons of water to cool slightly. Stir caramel with a fork until the bubbles subside. Drop approximately 10 cranberries in the caramel and stir with a fork until the berries are coated and stick together. Remove and place on parchment paper. Repeat process with remaining cranberries. Let the clusters cool for 10 to 15 minutes until the caramel hardens.
Melt white chocolate in a double boiler, stirring constantly until smooth. Or, place in a bowl and microwave in 30-second increments, stirring between cooking sessions until the chocolate is smooth. (Be careful not to burn chocolate.)
Dip clusters in melted chocolate, covering the bottoms, and place on cookie sheet lined with parchment or wax paper. Clusters are ready when the chocolate is set. Serve immediately or store in an air-tight container in refrigerator.