Lightly grease an 8×8 inch baking pan with butter or cooking spray.
Lay a sheet of parchment paper in the pan, leaving an overhang on two sides. This overhang will act as handles for lifting the fudge out later.
Press the parchment paper firmly into the corners and along the sides of the pan.
Melt white chocolate chips in the microwave in 30-second intervals, stirring in between, until smooth.
Stir in sweetened condensed milk, vanilla extract, and salt until well combined.
Drop spoonfuls of cranberry sauce evenly over the melted white chocolate.
Using a knife or skewer, gently swirl the cranberry sauce into the white chocolate. Avoid overmixing.
Sprinkle the chopped dried cranberries evenly over the top of the fudge.
Refrigerate the fudge for at least 2 hours, or preferably overnight.
Use a sharp knife to cut the fudge into squares. For clean cuts, run the knife under hot water and wipe it dry before each cut.
