In a small sauce-pot, whisk water and 1/2 C (134g) of sugar to combine. Bring just to a simmer and whisk until sugar is dissolved. Remove from heat and stir in the cranberries so that they are coated evenly with the sugar syrup. Cover and let steep for 10 minutes.
Strain, reserving the syrup*. Separate the cranberries and place on a piece of parchment paper on a wire cooling rack. Allow to dry out for one hour.
Place the remaining sugar on a plate and transfer the cranberries to the plate, rolling the cranberries in the sugar to coat. This is sticky, but as the cranberries get coated, they wont stick to your hands as much.
Place the cranberries in a lidded container with a little bowl of rice. The rice helps keep the cranberries fresh by absorbing any moisture in the air. Sugar loves water and will pull it right out of the air making your cranberries soggy quicker than you'd prefer. It should stay fresh for two days, if they last that long! After two days, you'll notice the cranberries "weeping." To freshen them up again, simply toss them with sugar again.