Stir the water and sugar together over medium heat just until sugar melts. Don't overheat.
Remove from heat and add the remainder of the ingredients. Stir the cranberries well and pour into a dish and seal with plastic wrap or lid.
Refrigerate for up to 36 hours. (the longer the better)
When you are ready to serve, remove them from the refrigerator and give the a very light "pat dry". (don't remove all moisture, however"
Pour sugar into a bowl and add cranberries. Toss to coat and use as desired.
You can use super fine or extra coarse sugar, as desired for your recipe usage.
Prepare when you are ready to use as the sugar will absorb water and you will have to re-do if made too far ahead of time.
The water/sugar mixture can be made smaller or larger depending on the amount of cranberries you have. It's not crucial as it's mainly for soaking.
Adjust your recipe with equal parts, as needed.
For a different flavor profile, you can use dark brown sugar instead of white for the "soaking" portion of the recipe.