In a small sauce pot, combine the water and ½ cup sugar over medium heat. Heat just until the sugar dissolves and the syrup is just shy of simmering.
Remove from the heat and add the cranberries, stirring to coat them with the sugar syrup. Cover and steep for 10 minutes.
While the cranberries steep, place a cooling rack over a sheet tray or piece of parchment paper.
Use a slotted spoon to remove the cranberries from the syrup, reserving the syrup for use in cocktails later, if desired. Place the cranberries on the prepared cooling rack, allowing excess syrup to drip onto the sheet tray or parchment. Allow to dry for 15-20 minutes.
Roll the cranberries in the remaining ⅓ cup sugar. Place on a clean cooling rack to dry for at least an hour before using.
Notes
Make sure the sugar syrup is not simmering when you add the cranberries. If the syrup is too hot, the skin of the cranberries will pop.Makes 1 cup.