Stir together the water and 3 cups sugar in a heavy saucepan over medium high heat. When the sugar is fully dissolved and the syrup has tendrils of steam rising from it, remove the pan from the heat and let it cool for 6 minutes. Place the cranberries in a heat safe bowl and pour the syrup over them. Cover with plastic wrap and let rest at room temperature for 12 to 24 hours.

After 24 hours, strain the syrup into a jar, put a lid on the jar, and refrigerate until ready to use.

Spread the remaining sugar over a sheet pan. Drop one handful of the cranberries into the sugar and shake them (or stir if necessary) until covered. Transfer the coated cranberries to a clean sheet pan in a single layer. Repeat until all the cranberries are completely coated. Let the coated cranberries dry at room temperature for several hours. Store in a container in the refrigerator.