Step 1

Dissolve white sugar and water in a saucepan, heating up over medium until the sugar syrup is completely dissolved. Hot but not boiling.

Step 2

In small batches, gently place the cranberries into the sugar syrup and mix until coated. Remove the cranberries with a slotted spoon and place on parchment paper (or on a wire baking rack).

Step 3

Sift icing sugar into a bowl. Working in batches, place cranberries into the icing sugar. Don't allow the sticky cranberries to touch each other. Holding the bowl, gently roll cranberries in a circular motion for at least 2 minutes, until completely coated.

Step 4

Place coated cranberries on parchment paper to allow them to harden up and set for 1 hour.