Step 1: Prepare the simple syrup by combining 1 cup of granulated sugar and 1 cup of water in a small saucepan. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool completely.
Step 2: While the syrup cools, gently wash and thoroughly dry the 12 ounces of fresh cranberries. Ensure there is no excess moisture on the berries.
Step 3: Once the simple syrup is completely cool, pour the dried cranberries into a large bowl. Pour the cooled simple syrup over the cranberries and gently stir to ensure all cranberries are evenly coated.
Step 4: Pour 1 cup of granulated sugar into a shallow dish. Using a slotted spoon, scoop out a small batch of syrup-coated cranberries, allowing excess syrup to drip off briefly.
Step 5: Transfer the cranberries to the sugar dish and gently roll them until each cranberry is completely coated with granulated sugar.
Step 6: Transfer the sugared cranberries to a baking sheet lined with parchment paper, arranging them in a single layer without touching.
Step 7: Allow the frosted cranberries to dry at room temperature for at least 1 hour, or up to 4 hours, until the sugar coating is hard and sparkling. Serve or store in an airtight container at room temperature for up to 3 days.