In a saucepan over low heat combine 1 cup sugar and water, stirring until sugar dissolves. Bring to a simmer, add cranberries and stir to coat cranberries. Simmer for 3 minutes, you do not want cranberries to pop. Remove from heat and allow to cool. Once cranberries have cooled, strain and roll to coat in remaining 1 cup sugar. Use sugared cranberries to garnish cocktails, cake, pudding or cheesecake. Store in fridge for up to a week.