1.  Line a cookie sheet with parchment paper.  Add 1 cup granulated sugar to a large plastic bag with seal.  Set aside.

2. Add 1 cup water and 1 cup granulated sugar to a medium saucepan over medium heat.  Stir occasionally, until the sugar is completely dissolved.   Remove from heat and allow to cool for 5 minutes.

 3.   Add the cranberries to the simple syrup and gently toss to coat evenly. Spoon the cranberries into the plastic bag with sugar and seal tightly.  Shake! Shake! Shake!

4.   Pour the sugar covered cranberries onto the lined cookie sheet and chill for 2 hours.

5.   Once hardened, store the cranberries in a airtight container for up to 3 days in the refrigerator.