Preheat oven to 325 degrees F.
In a small saucepan, melt butter over low heat. Stir in sugar, corn syrup, honey and cranberry blend juice. Bring to a boil, stirring constantly.
Lower heat and simmer until mixture reaches 220 degrees F. on a candy thermometer.
Place popcorn and dried cranberries in a large bowl. Pour syrup over popcorn; stir until well coated.
Spread popcorn evenly in a large roasting pan. Bake for about 5 minutes, stirring once or twice, until mixture just begins to turn lightly brown.
Remove from oven; let cool to room temperature, about 15 minutes.
Store in an airtight container for up to 1 week or roll into popcorn balls.
Re-crisp in a preheated 350 degree oven for a few minutes, if necessary.
