1½ cups sugar, divided
2 cups fresh or frozen cranberries
In a medium saucepan over medium heat, bring water and 1 cup sugar to a boil, stirring dissolve sugar. Add cranberries. Transfer to a bowl; cool to room temperature. Weight cranberries down with a plate to keep them submerged; refrigerate overnight. Set a wire rack over a rimmed baking sheet. With a slotted spoon, transfer cranberries to rack, spreading so they don't touch each other. Let dry 1 hour. Spread remaining ½ cup sugar on a dinner plate. One handful at a time, roll cranberries in sugar. Spread them on a second rimmed baking sheet lined with parchment paper; let dry 1 hour. Store, uncovered, at room temperature up to 2 days.