Rinse cranberries and remove any stems.

Combine water and the 2 cups of granulated sugar in a saucepan, cook just until sugar dissolves, cool 5 minutes before pouring over cranberries so it's not to hot to burst them

Pour overcranberries, cool to room temperature then refigerate overnight in sugar syrup

Drain cranberries. Use the syrup to flavor drinks if you like, it can be refigerated for a week. To glaze cranberries , line a baking sheet with foil, add about 1 cup granulated sugar to baking sheet

Add cranberries into sugar in 2 batches toss to coat with sugar

Transfer coated berries to a clean foil covered platter to dry

Serve as a sweet tart treat , or a garnish to recipes and beverages. They last about 4 days, refigerated after drying