Combine 1 cup sugar and water in 1-quart saucepan. Cook over low heat, stirring constantly, 2-3 minutes or until sugar dissolves. Continue cooking 8-9 minutes or until mixture just comes to a boil. Remove from heat; stir in cranberries.
Pour mixture into bowl. Cover; refrigerate 8 hours or overnight. Drain cranberries.
Place remaining sugar into shallow bowl. Add cooked cranberries, rolling to coat. Place sugared cranberries in single layer onto waxed paper. Let stand at room temperature 1 hour or until dry.
Sugared cranberries can be stored in container with tight-fitting lid in a cool place up to 1 week.