Line a small rimmed baking tray with parchment. Set aside.

In a medium saucepan, stir together water and granulated sugar.

Bring to a simmer, stirring until the sugar dissolves. Simmer 2 minutes. Remove from heat.

Add the cranberries and toss to combine. Cover and steep cranberries in the syrup for 10 minutes.

Pass through a fine mesh strainer. (If desired, you can save the syrup for cocktails; you won’t need it for this recipe.)

Arrange cranberries on prepared tray, making sure the berries do not touch. Set aside and rest uncovered at room temperature for 1 hour. Cranberries will feel slighty tacky.

In a medium bowl, toss cranberries in remaining sugar until completely coated.

Arrange on a clean sheet of parchment and rest uncovered at room temperature for 1 hour more, or until ready to use.