Rinse fresh cranberries under cold running water to remove any residues, then pat them dry thoroughly with paper towels. Discard any that are soft or bruised.

In a medium saucepan, combine granulated sugar with water. Heat over medium heat, stirring continuously until the sugar completely dissolves, about 3-5 minutes.

Add the dried cranberries to the slightly cooled syrup, gently stirring to ensure each cranberry is well-coated. Allow them to soak for about 5 minutes.

Using a slotted spoon, transfer the soaked cranberries to a wire rack lined with parchment paper. Let them drain for 15 minutes.

Prepare a shallow bowl with granulated sugar. Gently roll the drained cranberries in the sugar until evenly coated, about 3-4 minutes.

Carefully arrange the sugar-coated cranberries back on the wire rack, allowing them to sit at room temperature for at least 1 hour.