Cranberry Nut Fudge

1 package fresh cranberries (12 oz.)
1/2 C. light corn syrup
2 C. white chocolate chips
1/2 C. confectioners' sugar
1/4 C. evaporated milk
1 tsp. vanilla extract
1/2 C. walnuts or pecans chopped

Line the bottom and sides of an 8-inch square pan with plastic wrap. Set aside.

In a medium saucepan, bring the cranberries and corn syrup to a boil on high for 5 to 7 minutes. Stir occasionally until the liquid is reduced to about 3 tablespoons. Remove from heat.

Immediately add the chocolate chips and stir until they are completely melted.

Add confectioners' sugar, evaporated milk, vanilla extract and nuts. Stir vigorously until the mixture is thick and glossy.

Pour into the pan.