Add water and 2 cups sugar into a pot and bring to a simmer. Simmer for just a minute or so. Remove from heat and let cool a bit (about 10 minutes should be enough to not make the cranberries pop once in contact with the water). Pour over cranberries. Now let the cranberries rest in the fridge over night. The next day, pour cranberries into a sieve and drain. In small batches, place cranberries in a large sieve. Pour sugar on cranberries and toss until evenly coated. Place on a baking sheet to dry. Repeat until all batches of cranberries are done. Let dry for about 2 hours and then repeat with another round of sugar tossing, to remove all blank spots. Dry again for an hour before serving.