Direction

1. Place a wire cooling rack over a rimmed baking sheet. This is optional, but you can Put aluminum foil, parchment or wax paper under for easy clean up. Set aside.
2. In a heavy bottom saucepan over medium heat, combine the 1/2 cup of the sugar and water, stirring until the sugar is dissolved and mixture becomes like syrup, approximately 5 minutes. Do not let the mixture boil.
3. Place the cranberries in a large mixing bowl and cover with the sugar syrup, tossing to coat. Pour the coated berries onto the wire cooling rack, allow the excess to drop down.
4. Let the berries set for 45 minutes to 1 hour. They will still be tacky, but not hot.
5. Place the remaining 1 cup of sugar into a shallow dish or pie plate. Working in batches, roll the tacky cranberries in the granulated sugar until well coated. Use a slotted spoon to sift them and transfer them to another plate or dish to set.
6. Transfer to an airtight container and use within 3 days.