Line a rimmed baking sheet with parchment or wax paper.

Dissolve 1 cup of the sugar into 1 cup water in medium saucepan. Bring to boil and let boil 5 minutes.

Add cranberries to boiling syrup and cook 60-90 seconds, stirring gently with a slotted spoon so that all the cranberries are completely coated with the syrup, then remove with a slotted spoon and place on the lined baking sheet (it's ok if they're clumped for now). It's very important to get the cranberries out while they're still solid and have retained their color; if you see the skin split on a cranberry, remove them all immediately.

Let the cranberries cool on the lined baking sheet for about an hour, until the cranberries are completely cooled.

When cranberries have cooled, put remaining 1/2 c sugar into a mixing bowl. Working in batches, gently detach cranberries from each other and roll in the granulated sugar, then place finished cranberries in an airtight container and refrigerate until ready to serve.