Healthy Little Vittles

Place water and 1/2 cup of the sugar in a shallow saucepan; bring to a simmer over medium heat, stirring until the sugar is fully dissolved, about 3 minutes.
Remove from the heat and gently stir in the cranberries, making sure each cranberry is well coated. Let sit for 5-10 minutes, stirring occasionally. Using a slotted spoon, transfer the cranberries to a wire cooling rack, keeping them separated (this will help avoid clumps of syrup, which will result in clumps of sugar.)
Let them dry for 1 hour, at which point the cranberries should be dry, but still sticky.
Place the remaining 1/2 cup of sugar in a shallow bowl, then working with a few cranberries at a time, lightly lift them with the tips of your fingers and transfer to the sugar. Scoop the sugar over the tops to cover the cranberries. Roll them around and gently press the sugar to the cranberry until fully coated.
Transfer coated cranberries to a clean surface in a flat, single layer to continue drying completely, at least 1 hour.