Combine a 1/2 cup sugar and a 1/2 cup water in a medium saucepan over medium heat, stirring until the sugar is dissolved, for about 2 to 3 minutes. Pour in the fresh cranberries and mix until the cranberries are well coated.
Using a slotted spoon, transfer the cranberries to a wire rack and let them dry for at least 1 hour.
Then, working in batches, roll the sticky cranberries in the remaining sugar until well coated. Let them dry again for at least 1 hour. Enjoy!
Store your sugared cranberries in an airtight container for up to 2 days.