Combine 1/2 cup (100g) of the sugar and all of the water in a medium saucepan. Bring to a simmer, and cook until the sugar has dissolved. (Be sure not to bring all the way to a boil.)

Remove the pan from the heat, and stir in the cranberries until thoroughly coated. If you like, leave them in the syrup for several minutes to absorb more of the liquid.

Use a slotted spoon to remove the cranberries from the liquid and place on a wire rack set over a lined baking sheet or a sheet of parchment paper. Spread them out into a single layer. The cranberries will be quite sticky.

Let the cranberries cool and dry for an hour. 

Roll the cranberries in the remaining sugar until they’re completely coated. For a thicker coating, repeat after they've dried completely.