My son found a similar recipe online. We loved them.  We modified the recipe a bit for the second batch and they turned out perfect. 

They are easy to make, but time-consuming between steps as you wait for them to dry.  But it is hands-off, so you can do other things between steps.  

Ingredients

1 Cup Cranberries (use fresh, not frozen)

½ Cup Water

½  Cup Sugar

Extra sugar for coating

You’ll also need a saucepan, some parchment paper, and a slotted spoon.

Instructions

Mix ½ cup sugar and ½ cup water to make the simple syrup.

Heat on the stove till the sugar is completely dissolved. 

Pour the syrup over the cranberries and let them soak for 15 minutes.

Place parchment paper on a cookie sheet. 

Remove the cranberries from the syrup using a slotted spoon.

Spread them out in a single layer on a parchment paper-lined baking sheet.

Let them dry for about 1 hour. They’ll be very sticky, not dry, at this point.

Toss the sticky cranberries in a bowl of sugar till they’re fully coated.

Place a clean piece of Parchment Paper on the baking sheet.

Spread berries onto the parchment paper. 

Dry uncovered for at least 1 hour. You can keep them at room temperature or place them in the refrigerator.

Store them lightly covered at room temperature or in the refrigerator for a few days. If they start to look a little wet, toss them in a little more sugar.

TIPS:  You can also use this same process for sugaring rosemary sprigs, which look like frosted pine needles.  

If you plan to make some cocktails. You can save the simple syrup and use it in your mix.