Rinse the fresh cranberries and check them over for any bad berries and discard them.
Add 1 cup of sugar and 1 cup of water to a medium pot and bring to a boil. Reduce to a simmer and simmer for 2-3 minutes until all the sugar is dissolved.
Remove from the heat and pour the cranberries in. Stir the cranberries in the syrup until they are all well coated. Use a slotted spoon to remove them to a cooling rack with a piece of parchment underneath it. Let the cranberries dry for about 45-60 minutes.
In batches, toss the cranberries in the remaining cup of sugar, using more as needed, until all the cranberries are well coated. Leave the cranberries on a piece of parchment for about an hour before serving. Sugared cranberries keep well at room temp for about 2-3 days before they begin to weep and get sticky.