In a small sauce pot, mix sugar and water together.

Stir over low heat on the stove top, until barely simmering.

Remove from heat.

Test by dropping in a cranberry or two. (If it pops, it's too hot.)

Add remaining cranberries and stir.

Transfer to a covered plastic container and refrigerate about eight hours.

Drain cranberries in a colander, reserving simple syrup for another use.

Make superfine granulated sugar by placing sugar in blender or food processor and pulsing several times.

Place superfine sugar on baking sheet or shallow baking pan.

Roll cranberries in sugar to coat.

Let dry on a baking sheet at room temperature for about an hour.

Store in a semi-airtight container in a cool place for up to a week.