Wash and drain cranberries. Set aside.
Combine 1 cup water and 1 cup sugar in a saucepan.
Heat on the stove until boiling, stirring occasionally.
Boil 1 minute. Remove from heat.
Add cranberries to sugar mixture. Stir to coat all the cranberries.
Cover and refrigerate for a minimum of 4 hours. Overnight is OK.
Remove cranberries from refrigerator.
Place a cooling rack on a parchment lined cookie sheet.
With a slotted spoon, place cranberries on the cooling rack. Make sure they are not touching.
Put 1 cup sugar on a small cookie sheet or in a 9 x 13 pan.
Carefully drop the cranberries into the sugar mixture. Shake the pan to cover the berries with sugar.
Continue dropping and shaking until all the berries are sugared.
Place them back on the cooling rack. Let dry for 1 hour.