Instructions: Preheat oven to 325 degrees. In a small saucepan, melt butter over low heat. Stir in sugar, corn syrup and cranberry juice concentrate. Bring to a boil, stirring constantly. Lower heat and simmer until mixture reaches 240 degrees on a candy thermometer. Place popcorn and dried cranberries in a large bowl. Pour syrup over popcorn and stir until well coated.

Spread popcorn evenly in a large roasting pan. Bake for about 5 minutes, stirring once or twice, until mixture just begins to lose red color. Remove from oven and let cool to room temperature, about 15 minutes. Store in an airtight container for up to 1 week. Recrisp in a preheated 350-degree oven for a few minutes, if necessary.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.