Cranberry Truffles

Ingredients:
3/4 Cup Butter
1 Can 14 oz. Sweetened Condensed Milk
3/4 Cup Unsweetened Cocoa
2 Cups Fresh or Frozen Cranberries
1/4 Cup Light Corn Syrup
1/4 Cup Water
Chopped nuts, cocoa powder, confectioners sugar, shredded coconut for toppings

Method:
In a medium saucepan, combine cranberries, corn syrup and water. Cook stirring until berries are popped and mixture is thickened. Let cool. In a heavy saucepan over medium heat, melt butter, stir in cocoa then condensed milk. Stir until mixture thickens. Stir in cooled cranberries. Refrigerate 3 to 4 hours or until well chilled. Shape into one inch balls. Roll in toppings. Store in the refrigerator.

Yield:
48 one inch truffles