Transfer to a blender or food processor and pulse until you have a somewhat smooth consistency.
Place in small bowl to cool. Set aside.
Fudge
Line an 8×8 baking dish with aluminum foil and spray with non-stick spray. Set aside.
In a medium saucepan over low heat, combine white chocolate and sweetened condensed milk, stirring frequently. Remove from heat when it is completely smooth.
3 cups white chocolate, 14 ounces sweetened condensed milk
Add vanilla and orange extracts and stir to combine. Add dried cranberries and gentle stir to combine.
1/2 tsp pure vanilla extract, 1/2 tsp orange extract
Pour mixture into prepared dish, using a spatula to press it into the sides and create an even distribution.
Place drops of cranberry puree across the top of the fudge and use a toothpick to swirl them together (by dragging the toothpick through each drop).
Top evenly with orange zest and dried cranberries.
2 tbsp fresh orange zest, 1/2 cup dried cranberries
Place in refrigerator to chill for at least 2 hours until firm.
Slice into 16 (or 25 if you want them smaller) pieces and enjoy!
Notes
Storage: Store in airtight container lined with parchment paper between each layer of fudge for up to a week.