These taste as good as they look, and they're healthy, too! I like them for snacking but I've also served them as an appetizer, a side, on ice cream and on picks in cranberry cocktails. You can buy superfine sugar, but sugar pulsed in a food processor is the same thing.
Place 2 cups sugar and water in a saucepan over medium heat. Heat to a simmer, stirring, occasionally. Continue heating until sugar has dissolved and syrup is clear.
Let syrup cool until it is warm and stir in the cranberries, stirring to coat. Do not add the cranberries while the syrup is hot or they will pop.
Pour cranberries into a bowl, cover and refrigerate overnight or for 12 hours.
Using a colander, drain the berries reserving the syrup for your next batch or another use if desired.
Gently stir the berries and the fine sugar together in a bowl. It is very important that the sugar be pulsed first in a food processor so that it clings to the berries. Combine until berries are coated.
Line a rimmed baking sheet with wax paper and spread the berries out in a single layer. Let sit at room temperature for one hour. The sugar coating will dry and the fine sugar will cling to the berries.
After one hour, remove cranberries with a slotted spoon. Reserve sugar for your next batch (you might want to repulse it after it dries). Place in a sealed container. Will keep in the refrigerator for two weeks.