Sugared Cranberries

In a medium saucepan, combine the water and 1/2 cup of the sugar and bring to a boil over medium heat until sugar is fully dissolved, about 3 minutes. Stir in cranberries until well coated. Using a slotted spoon, transfer to wire rack; let dry for at least 1 hour. Working in batches, roll them in the remaining sugar until they are fully coated. Let them sit until and dry for another hour. Transfer sugared cranberries to an airtight container and store in the fridge. Reserved syrup can be stored in an airtight container in the fridge. Note: This recipe has only been tested with fresh cranberries, so I would not use frozen cranberries.