Start by finely chopping your cranberries and pistachios using a sharp knife or food processor.

In a medium saucepan, combine white chocolate, unsalted butter, and heavy cream over low heat. Stir continuously for about 5 minutes, until the mixture is velvety and smooth. Remove from heat and set aside.

Once the chocolate mixture has cooled, gently fold in the chopped cranberries and pistachios.

Transfer the mixture into a shallow dish, spreading it out evenly, cover with plastic wrap, and refrigerate for at least 2 hours.

Scoop out small portions of the mixture and roll each into smooth balls. Place them on a parchment-lined baking sheet.

Roll each truffle in powdered sugar until thoroughly coated, then place them back on the parchment paper.

Chill the coated truffles for about 30 minutes in the refrigerator before serving.