In a small saucepan over medium-low heat, dissolve ¼ cup of sugar and water. Add the cranberries and stir gently to coat. With a slotted spoon transfer the coated cranberries to a cooling rack set over rimmed baking sheet. Let sit for 1 hour.
Place a few tablespoons of the remaining sugar into a medium bowl. Add the cranberries and cover with the remaining sugar. Stir gently to coat each berry entirely. Transfer to a cooling rack set over rimmed baking sheet. Let sit for 1 hour.