Combine 1/4 water and 1/4 cup sugar in sauce pan and heat on medium heat until sugar is dissolved and mixture starts to boil.
Remove from heat and add cranberries, coat completely.
Divide remaining sugar into two bowls. Spoon cranberries into one bowl and coat with sugar.
Carefully put cranberries into second bowl a few at a time and roll around with a fork or a finger to coat the cranberries a second time.
Place coated cranberries on cooling rack and allow to dry completely.
Store coated cranberries in the refrigerator until ready to use.
Use raw organic sugar if possible. If you can’t get it, granulated sugar works as well – it just won’t have the crunchy cranberry look like you see in these pictures.Use leftover cranberries to make cranberry orange bread or these cranberry orange muffins!Let the sugared cranberries dry completely before you start eating or using them with things. If they don’t have a chance to dry, the sugar won’t stay on as well.Don’t skip the second sugaring, it really adds the sugary crunch you want to these cranberries. One roll in the sugar adds a little sweetness, the second roll makes these sugared cranberries.Store sugared cranberries in the fridge in an airtight container and you should be able to enjoy these for a few weeks, if they last that long!