Line an 8x8-inch baking dish with parchment paper, leaving an overhang. Grease the paper lightly.

In a microwave-safe bowl, combine white chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring until smooth (1-2 minutes total).

Stir in orange zest, vanilla extract, and a pinch of salt into the melted mixture.

Gently fold in ¾ cup of dried cranberries, reserving ¼ cup for topping.

Pour the fudge mixture into the prepared dish and smooth the top with a spatula.

Sprinkle reserved cranberries over the top and gently press them into the surface.

Chill in the refrigerator for at least 2 hours until fudge is set.

Lift out the fudge using the parchment overhang, cut into squares, and serve.