In a medium saucepan, combine the water and 1/2 cup of the sugar and bring to a boil over medium heat until sugar is fully dissolved, about 3 minutes.
Stir in the cranberries and make sure each cranberry is well coated in the simple syrup. Using a slotted spoon, transfer cranberries to a wire rack and let them dry for at least an hour.
After an hour the cranberries should be dry but sticky. Working with a few cranberries at once, roll them in the remaining sugar until they are fully coated. Let them sit until and dry for another hour.
This recipe has only been tested with fresh cranberries, so I would not use frozen cranberries.
Store these in an airtight container in the fridge for up to a week.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.