In a small saucepan, combine ½ cup of the sugar and ½ cup water. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved to make a simple syrup.

Remove from heat and let the syrup cool for about 5 minutes.

Add the fresh cranberries to the syrup, stirring gently to coat all the berries evenly. Let them sit in the syrup for about 10 minutes.

Use a slotted spoon to remove the cranberries from the syrup, allowing excess syrup to drip off. Place the cranberries on a wire rack or parchment paper, ensuring they are spread out in a single layer to avoid sticking. Let them dry for about an hour; they should be sticky to the touch.

Once the cranberries are tacky, pour the remaining ½ cup of sugar into a shallow dish. Gently roll each cranberry in the sugar until evenly coated, giving them a frosted, sparkling appearance.

Place the sugared cranberries on a clean baking sheet or plate to dry completely for about 30 minutes. This will help the sugar harden and give them a crunchy texture.