In a clean pot, stir sugar and water together. Cook over medium heat until sugar dissolves, about 2 minutes. Increase to high heat and continue to cook, without stirring until the sugar has caramelized and is medium amber in color. Remove the pan from the heat and slowly stir in a couple of tablespoons of the cranberry and cram mixture. (Careful, caramel will sputter when adding this.) Continue to gradually stir in the rest of the mixture until all has been added. Let the caramel cool, stirring occasionally, until warm. Whisk in butter. Makes 2 cups.