1. Place a small saucepan over medium low heat. Add sugar and water in it. Stir until sugar dissolves. Let the mixture come to a simmer. Remove the pan from heat and set it aside.
2. In an airtight container or pitcher, place cranberries and pour sugar mixture over top. Stir to coat well.
3. Cover the container with lid and place it in refrigerator for 10 hours or overnight. Stir occasionally.
4. Strain and remove cranberries from sugar syrup, reserving it for preparing coffee, tea, or cocktail later.
5. In a shallow dish take superfine sugar. Roll cranberries in sugar and place them in single layer on baking sheet to dry. Let them dry for 3-5 hours.
6. Serve sugared cranberries and enjoy.
Do not let the sugar water mixture boil. Boiling mixture will pop the cranberries. If your mixture comes to a boil, let it cool for 5 minutes then drop cranberries in it.
You can also leave cranberries brining in sugar syrup for 3 days.
Sugar coated cranberries will remain fresh for up to a week when stored in a cool dry place in an airtight container.