In a medium saucepan, heat ½ cup (100 grams) sugar and ½ cup (120 grams) water over medium heat, stirring occasionally, just until sugar dissolves. Let cool slightly.

Stir cranberries into syrup. Remove cranberries using a slotted spoon, and let excess drip off. Place on a sheet of parchment paper, and let dry for 1 hour. Reserve ½ cup (140 grams) simple syrup for Almond-Cranberry Cake.

Toss together cranberries and remaining ½ cup (100 grams) sugar.