• Place the water and sugar in a small saucepan over medium heat.
• Heat the mixture until the sugar melts with the water. Turn the heat off.
• Set a baking sheet lined with a wire rack nearby.
• Add the cranberries to the pan in two batches. Add 1/2 cup of cranberries first, stir to combine and let them soak for about 1 minute. Then remove the cranberries with a slotted spoon and lay them on the wire rack.
• Add the remaining 1/2 cup and do the same.
• Remove the cranberries with a slotted spoon to the wire rack.
• Spread the cranberries around so they aren’t crowded.
• Let them air dry for 1 hour.

To Coat

• Place the granulated sugar in a shallow bowl.
• Add the cranberries to the sugar in small batches, a few at a time. Roll them in the sugar to coat each individually.
• Remove them to a baking sheet.
• Let the sugared cranberries dry for 1 hour.
• Place in an airtight container and store at room temperature for up to a few days, or in the fridge for up to 5 days.