Wash and sort the fresh cranberries, removing any soft or damaged fruit.

In a medium saucepan, combine 0.5 cup granulated sugar and water over medium heat.

Stir until the sugar is completely dissolved to create a simple syrup, then remove from heat immediately before boiling.

Allow the syrup to cool for 2 to 3 minutes until warm but not hot.

Add the cranberries to the saucepan and stir gently until every berry is thoroughly coated in the syrup.

Using a slotted spoon, transfer the cranberries to a wire cooling rack placed over parchment paper.

Allow the cranberries to dry for approximately 1 hour until they feel tacky to the touch.

Place the remaining 1.0 cup of granulated sugar in a shallow bowl or baking dish.

Roll the cranberries in the sugar in small batches until evenly coated with crystals.

Transfer the coated cranberries back to the rack and let them dry for at least 1 hour at room temperature before serving or storing.