Combine the water and one cup of granulated sugar in a medium saucepan over medium heat. Stir the mixture occasionally until the sugar dissolves completely. Do not let the liquid reach a rolling boil; you want a gentle simmer. Once the sugar is dissolved, remove the pan from the heat and let it cool for about 5 to 10 minutes. If the syrup is too hot, the cranberry skins will pop, ruining the smooth look of your garnish.

Add the fresh cranberries to the warm syrup. Stir them gently with a spoon to ensure every berry is fully submerged and coated. Let the cranberries steep in the syrup for about 10 minutes. This process allows the sugar to adhere to the waxy skin of the fruit and slightly softens the tart interior.

Use a slotted spoon to remove the cranberries from the syrup. Place them in a single layer on a wire cooling rack set over a sheet of parchment paper. The parchment paper will catch any sticky drips. Let the berries sit for at least 45 minutes to an hour. They need to feel very tacky (sticky) to the touch, but not soaking wet. If they are too wet, the sugar will dissolve; if they are too dry, the sugar won’t stick.

Place your superfine or sanding sugar in a shallow bowl or a wide plate. Working in small batches, toss the tacky cranberries in the sugar until they are completely encrusted. Roll them around gently to ensure even coverage. Transfer the finished berries to a clean piece of parchment paper to set for another 30 minutes before using them in your drinks.