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Prepare an 8-inch square baking dish by lining it with parchment paper or lightly greasing it with cooking spray. This will facilitate easy removal of the fudge once set.
In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir continuously until the chocolate is completely melted and the mixture is smooth and glossy.
Remove the saucepan from heat and stir in the vanilla extract and salt, ensuring an even distribution of flavor.
Gently fold in the chopped pistachios and dried cranberries, taking care not to overmix, as you want to maintain the integrity of the nuts and fruit.
Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula.
Refrigerate the fudge for at least 2 hours, or until it is firm to the touch.
Once set, remove the fudge from the baking dish using the parchment paper as a handle. Cut into squares or rectangles with a sharp knife, wiping the blade between cuts for clean edges.