(I talked about this recipe here)
2 3/4 cups granulated sugar, divided
2 cups water
2 cups fresh cranberries
Combine 2 cups granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves.
Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.)
Stir in cranberries; pour mixture into a bowl.
Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired (steeping liquid can be reheated and used for steeping another batch or two, or used as a cocktail syrup for drinks).
Place 3/4 cup sugar in a shallow dish or plate.
Add the cranberries, rolling to coat with sugar.
Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
makes 9 servings
source: Cooking Light