Place the cranberries in a medium heat-safe bowl. Set aside.

In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove from heat and let cool for 5 minutes.

Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes.

Line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, transfer the cranberries from the sugar syrup and place them on the prepared baking sheet. Allow to dry, uncovered, for 1 hour. The cranberries will be quite sticky at this point.

Pour remaining 1/2 cup (100g) sugar into a large bowl. Toss the cranberries in the sugar, coating them all the way around. Return the sugared cranberries to the lined baking sheet and let them dry, uncovered, for at least 1 hour at room temperature or in the refrigerator.

Use immediately or store them, tightly covered, in the refrigerator for up to 3 days. If they start to look a little wet, toss them in a little more sugar.