Place cranberries in a large heatproof bowl. Set aside.

In a medium saucepan set over medium heat, bring the water and ¾ cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes.

Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes.

Line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, transfer the cranberries from the sugar syrup and place them on the prepared baking sheet. Allow to dry, uncovered, for 1 hour. The cranberries will be quite sticky at this point.

Pour remaining ½ cup (100g) sugar into a large bowl. Toss the cranberries in the sugar, coating them all the way around. Place the sugared cranberries on a parchment paper- or silicone baking mat-lined baking sheet and let them dry uncovered for at least 1 hour at room temperature or in the refrigerator.

Store them lightly covered at room temperature or in the refrigerator for a few days. If they start to look a little wet, toss them in a little more sugar. Do not freeze the sugared cranberries because, as they thaw, the sugar absorbs into the liquid.