In a medium saucepan, combine 1 cup of sugar and 1 cup of water. Heat over medium heat, stirring occasionally, until the sugar dissolves completely. Remove from heat and let it cool slightly.

Add the cranberries to the simple syrup and stir gently to coat them. Let the cranberries soak in the syrup for about 30 minutes.

Using a slotted spoon, transfer the cranberries to a wire rack or parchment-lined baking sheet. Let them dry for at least 1 hour. They should be tacky but not wet.

Place ½ cup of granulated sugar in a shallow dish. Roll the sticky cranberries in the sugar until well coated. For an extra sparkly effect, use superfine sugar.

Spread the sugared cranberries out on a baking sheet to dry for about an hour before serving or storing.

Store sugared cranberries in an airtight container at room temperature for up to 2 days.

Enjoy them as a festive topping for cakes, cocktails, or just as a fun snack!