Remove from the heat and let cool slightly. Stir in the cranberries and let the cranberries cool in the sugar water for 1 to 2 hours or overnight. Strain the cranberries well, then add them to a parchment-lined cookie sheet. Add the remaining 1½ cups sugar and gently toss until all the cranberries are coated in sugar. Allow the cranberries to dry, in a single layer for at least one hour. Enjoy!