In a medium saucepan, combine 1 cup of the granulated sugar and the water. Bring the mixture to a rolling boil over medium-high heat, and cook, stirring frequently, until the sugar has completely dissolved.
Add in half of the cranberries, then reduce the heat to a simmer and cook for 1 minute. Using a slotted spoon, remove the cranberries and transfer them to a wire cooling rack.
Repeat with the remaining cranberries.
Allow cranberries to sit at room temperature for 10 to 15 minutes, or until still slightly tacky to the touch.
Add remaining granulated sugar to a wide, shallow bowl. Add a few cranberries at a time, and roll them in the sugar until they’re completely coated on all sides. Transfer the cranberries back to the wire rack. Repeat with all the cranberries.
Leave to dry at room temperature for 2 hours before using.
