Combine ½ cup sugar and ½ cup water in small saucepan, bring to a simmer and cook until sugar has dissolved. Remove from heat and let cool to room temperature.

Add cranberries to syrup and stir to coat.

Using a slotted spoon, transfer cranberries to a wire rack; let dry 45 minutes. Reserve syrup for another batch of candied cranberries or use in cocktails and drinks.

Add remaining ¼ cup sugar to a shallow dish. Add a few syrup-coated cranberries to sugar and toss to coat; transfer back to wire rack. Repeat with remaining cranberries.

Use as desired. Store in an airtight container at room temperature for 2–3 days. If the cranberries start to weep, toss them in a bit more sugar.