Line a baking sheet with foil or parchment paper. Set a baking cooling tray on top of the tray. Set this aside.

Combine the ½ cup of water and ½ cup of the sugar in a heavy-bottomed saucepan over medium heat. Whisk occasionally, bringing the mixture to a simmer, until the sugar has completely dissolved into the water.

Turn off the heat and add the fresh cranberries to the syrup. Stir gently to coat the cranberries in the simple syrup.

Carefully pour the cranberries onto the prepared cooling rack on the baking sheet. Allow them to cool for about an hour.

Put the remaining sugar into a large bowl. Add the syrup-coated cranberries to the sugar and toss to cover the cranberries in sugar.

Store the sugared cranberries in an airtight container for a 2-3 days