Dissolve sugar and water over low heat – bring to a simmer. (Don’t let it boil, but get it that “almost boiling” stage where the bubbles are just starting to form on the bottom of the pan.)
Take mixture off heat. Add one bag of fresh cranberries. Let steep in the refrigerator overnight (at least 8 hours). Drain off juice and then roll cranberries in granulated sugar. Let them sit out to “dry” on some wax paper (I use a silicon baking mat) for about one hour (in a single layer). Then you can transfer them to a tin or whatever. Just keep them dry. There is no need to refrigerate. These are best if eaten within the first few days