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Wash the cranberries and place them in a heat tolerant medium-sized bowl or pot.
In a medium saucepan, place the sweetener, water and salt, vanilla or vanilla powder, and orange peel, if using.
Cook over medium/low heat for 4-5 minutes or until the sweetener is dissolved and the mixture is clear.
Remove the pan from the heat and cool for about 1 minute.
Pour the syrup over the cranberries and stir to coat well. Alternatively, you could pour the berries into the pot and stir to coat.
Remove the cranberries from the bowl (or pot) and place them in a single layer on a cooling rack. Allow them to drip/dry for at least one hour. They will become sticky during this time.
Place the ⅓ cup of granulated sweetener in a small bowl.
Coat the cranberries by rolling them in the sweetener until they're fully coated.
Transfer the coated cranberries to a plate or baking sheet to dry for another hour or so. If desired, roll the berries an additional time in the sweetener for a thicker, more sparkly coating.
Place in cocktails or other drinks, on top of cakes, cupcakes, pies, or cookies, on main dishes, or on a charcuterie board, or as a stand alone snack.
Store in an airtight container in the fridge for about 3-5 days. Do not freeze.