Rinse and drain the cranberries, and discard any damaged ones. Place in a bowl and set aside.
Combine one cup granulated sugar and water in a small saucepan over medium-low heat. Bring the mixture to a simmer, stirring until the sugar dissolves. Remove from the heat and allow the simple syrup to cool for five to ten minutes. Pour the mixture over the cranberries in the bowl. Cover and refrigerate eight hours or overnight.
Drain the cranberries in a colander over a bowl, reserving the steeping liquid, (The syrup will be infused with cranberry flavour and is delicious in lemonade, cocktails, etc.)
Spread them out on a cooling rack (placed over a baking sheet to catch the drips), and let dry for an hour.
Place the 3/4 cup sugar in a paper bag. Add the cranberries, and gently shake to coat them with the sugar. Spread the sugared cranberries in a single layer on a baking sheet, and let stand at room temperature for one hour or until dry.
Store in an airtight container in a cool, dry place