In a small saucepan, add water, orange juice, and 1/4 cup of the sugar. Whisk and heat on medium to bring to a gentle simmer. Let cook for 2-3 minutes, whisking to combine so that all of the sugar is dissolved.
Remove pan from heat and gently add cranberries. Stir to coat all berries for about 1-2 minutes.
With a slotted spoon, remove berries from syrup, gently shaking off excess, and line them in a single layer on a parchment paper lined wire rack or baking sheet.
Let berries cool for 45 minutes.
Meanwhile, add the remaining 1/4 cup of sugar to a small bowl. Once berries have cooled, in batches, add berries to bowl and coat in sugar. Remove and shake off excess and add coated berries to a bowl. Repeat with all berries.
Store in fridge for up to 4 days.
Notes
Nutritional Value is approximately for 1 cup of berries - and assuming all of the remaining 1/4 cup of sugar is used for coating. Storage: Fridge: For up to 4 days. Freezer: Not recommended. Use:Eat like a sweet and sour candy!As a garnish on a plate. Top on your waffles, pancakes, cakes, or cookies! Serve on a grazing board or party platter.