Start by rinsing the cranberries under cold running water. Spread them out on a clean kitchen towel or paper towel to dry. This step ensures that no water dilutes the sugar syrup.

In a medium saucepan, combine the granulated sugar, brown sugar, cinnamon, and filtered water. Heat over medium until the sugars dissolve completely. You’re aiming for a light syrup, so don’t rush this step! Stir occasionally to prevent any sugar from sticking to the bottom of the pan.

Once your syrup is bubbling gently, add the orange zest. Stir it in and let it simmer for about one minute. This brief cooking time allows the zest to infuse its oils into the syrup, creating a deep, aromatic base for your cranberries.

Remove the saucepan from the heat and quickly add the dried cranberries. Stir until each cranberry is generously coated in the syrup. Remember, they should look like little jewels covered in syrup!

Using a slotted spoon, transfer the cranberries onto a wire rack set over a baking sheet. This will help drain excess syrup. Let the cranberries sit for about 30 minutes to an hour until they’re tacky but not wet.

Place the extra sugar in a bowl. Once the cranberries are tacky, roll each cranberry individually in the sugar until they are well-coated. This is what gives them that beautiful, sugared look.

Allow the sugared cranberries to dry for another 30 minutes. This drying time ensures that the sugar adheres well.