Cranberry Fudge

1 (12 ounce) package fresh or frozen cranberries
1/2 cup light corn syrup
2 cups semisweet chocolate chips
1/2 cup confectioners' sugar
1/4 cup evaporated milk
1 teaspoon vanilla extract

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

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

Immediately add chocolate chips, stirring until they are melted completely. Add confectioners' sugar, evaporated milk and vanilla extract, stirring vigorously, until mixture is thick and glossy. Pour into prepared pan. Cover and chill until firm.