Combine your water and ½ cup of white sugar in a small saucepan, and heat over medium heat, stirring until the sugar has dissolved. Take the saucepan off the heat, and let cool for 5 minutes.
Add your cranberries to the saucepan, and stir until they are all coated in the sugar syrup.
Use a slotted spoon to remove the cranberries from the saucepan, and let dry on a sheet of aluminium foil for one hour.
Add ⅓ cup of sugar to a shallow dish (I used a quiche tray), and shake the tray around to spread the sugar. Add the cranberries (a spoonful at a time) and continue to shake until the cranberries are coated in sugar.
Use the slotted spoon to again pick up the cranberries, shaking slightly to remove excess sugar. Set on a new sheet of aluminium foil to dry fully, and then eat!