Instructions: Line large baking sheet with waxed paper. Stir white chocolate in top of dbl boiler set over hot water just until melted and smooth. Remove from over water. Cool to barely lukewarm. Using small metal spatula or spoon, spread chocolate between 1/16 and 1/8" thick on veined underside of 1 leaf, being careful not to drip over edges. Using flat end of wooden skewer, dab 4 tiny dots of cranberry syrup randomly on leaf. Using ponted end of same skewer, gently draw syrup into chocolate to marbleize. Place leaf on baking sheet. Repeat with remianing leaves. Freeze until chocolate is completely set, about 30 mins. Starting at stem end, gently peel chocolate off 1 leaf.

Place on foil lined sheet; freeze. Repeat with remaining leaves, freezing after each peeling to prevent leaves from softening. (Can be made 3 days ahead. Keep frozen.)

Makes 20, but since the leaves are so fragile the recipe makes enough to yield 30.

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