Put the water and 1/ cup of sugar in a saucepan and place it over medium heat.

Bring the mixture to a simmer and whisk the sugar until it completely dissolves into the water.

Remove the pan from heat and stir in the cranberries so that they are coated completely with the syrup. Cover the pan with a lid and let the cranberries steep for about 10 minutes.

Use a slotted spoon to transfer the cranberries onto a piece of parchment paper placed on a wire cooling rack. You can collect the remaining syrup to use it to sweeten your cocktails.

Let the syrupy cranberries dry for about an hour.
After an hour is up, take the remaining sugar and place it in a platter.

Transfer the cranberries to the platter and make sure to thoroughly roll them in the sugar. This will help you coat the cranberries with the sugar crystals.

Put the sugar-coated cranberries in a lidded airtight container and place it in the fridge.