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In a medium saucepan over medium-low heat, stir together water and ½ cup (100g) sugar until sugar is completely dissolved (this will take several minutes.
Add cranberries and stir until all berries have been coated all over with the simple syrup mixture.
Use a slotted spoon to carefully remove cranberries from the syrup and lay on a wire cooling rack (tip: place wax paper underneath to catch any sticky drips). Try to space them so they’re not touching, as they’ll stick together. Allow to dry for 1 hour before proceeding.
Place remaining granulated sugar in a bowl and, working in batches, toss cranberries in the sugar until well-coated all over. Using a slotted spoon, remove cranberries from bowl and return to wire rack or a parchment paper lined cookie sheet and for best results allow to dry for another hour before using.