Make the simple syrup: In a medium saucepan, combine 1 cup of water and 1 cup of the sugar. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Remove from the heat and let it cool for about 2–3 minutes, it should be warm, not boiling.

Coat the cranberries: Add the cranberries to the warm syrup and gently stir to coat. Let them sit in the syrup for about 5–10 minutes. Avoid letting the mixture get too hot or the cranberries will burst.

Dry the cranberries: Using a slotted spoon, transfer the cranberries to a wire rack (place parchment or a baking sheet underneath to catch drips). Spread them into a single layer and let them dry for about 45–60 minutes, or until tacky but not wet.

Sugar the cranberries: Place the remaining ½ cup sugar in a shallow bowl or rimmed baking sheet. Roll the tacky cranberries in the sugar until evenly coated. If you want an extra sparkly look, do this step twice — let them dry for 15 minutes and re-roll in sugar.

Let set and store: Return the sugared cranberries to the rack and let them dry completely for about 1 hour. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.