Place the fresh cranberries in a large, heat-resistant bowl and set them aside.

In a medium-sized saucepan, combine the water and 3/4 cup (150g) of sugar. Heat the mixture over medium heat, whisking continuously until the sugar is completely dissolved, creating a smooth syrup. Allow the syrup to simmer gently, then remove it from the heat and let it cool for 5 minutes.

Pour the slightly cooled sugar syrup over the cranberries, stirring to coat them evenly. Cover the bowl and allow the cranberries to soak for 15 minutes to absorb the syrup.

Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Using a slotted spoon, carefully lift the cranberries out of the syrup and transfer them to the lined baking sheet. Spread the cranberries out in a single layer and let them dry uncovered for about 1 hour. At this stage, the cranberries will have a sticky surface.

Place the remaining 1/2 cup (100g) of sugar into a large bowl. Gently toss the sticky cranberries in the sugar until they are fully coated. Once coated, transfer the sugared cranberries back onto a clean parchment-lined baking sheet. Allow them to dry uncovered for at least 1 hour, either at room temperature or in the refrigerator, to set their sugary coating.

Store the sugared cranberries lightly covered at room temperature or in the refrigerator for several days. If they begin to appear moist, simply toss them in a little extra sugar. Avoid freezing, as thawing causes the sugar to dissolve into the cranberry juice.