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Sort cranberries, discarding any soft or wrinkled berries. Rinse well and drain.
Combine ½ cup sugar and ½ cup water in a medium saucepan over medium heat, stirring constantly until sugar is dissolved. Do not boil. Remove from heat.
Stir the cranberries into the simple syrup, and stir to coat well.
Line a rimmed baking sheet with parchment paper or waxed paper. Set a wire rack inside the baking sheet. Using a slotted spoon, transfer the cranberries to the wire rack. Let the cranberries dry for 1 hour.
After one hour of drying, roll cranberries in remaining sugar until completely coated.
Store in an airtight container in the fridge for 2 to 3 days (see note).