2 c. sugar
1/2 c. milk
1/2 c. light cream
1 tbsp. light corn syrup
1/2 tsp. salt
1 tbsp. butter
1 tsp. vanilla
1/2 c. fresh cranberries, chopped

Butter sides of heavy 2-quart saucepan. In it, combine sugar, milk, cream, corn syrup and salt. Cook and stir over medium heat until mixture boils. Cook to soft ball stage (238 degrees). Immediately remove from heat and cool to lukewarm (110 degrees) without stirring. Add butter and vanilla.

Beat vigorously until mixture becomes very thick and starts to lose its gloss. Quickly stir in cranberries and spread in buttered 9x5x3 inch loaf pan.