Brush 2 flat baking sheets with oil. Fill a pie plate with 1 inch of cold water.
In a small, heavy saucepan, combine the sugar, water and corn syrup and bring to a boil, stirring just until the sugar dissolves. Boil over high heat, without stirring, until the syrup reaches 280° on a candy thermometer, about 20 minutes. Add the cranraspberry concentrate and food coloring and cook over moderately high heat until the syrup reaches 300°. Briefly dip the saucepan in the cold water to stop the cooking.
Once the bubbling subsides, carefully spoon 6 scant tablespoons of syrup about 2 inches apart on 1 of the prepared baking sheets. Working quickly, place a stick in each of the lollipops, turning it to cover with syrup. Continue to form the lollipops, 6 at a time, until both baking sheets are full. If the syrup in the saucepan becomes too thick, melt it over low heat. Let the lollipops harden, then wrap in plastic.
Variation: To make citrus lollipops, replace the cranraspberry concentrate and red food coloring with the juice and zest of 1 lemon or lime and 4 drops of green food coloring. Stir in the zest just before spooning out the lollipops.
Make Ahead: The wrapped lollipops can be stored flat in an airtight container in a cool, dry place for 1 month.