In a large saucepan over medium heat, combine the water and sugar ands til until the sugar dissolves. Bring to simmer for 1 minute and then remove the pot from the heat. (DO NOT BOIL THE WATER)

Stir the cranberries into the water. Then pour the water and berries into a bowl. Cover and refrigerate the berries for 24 hours.

Drain the cranberries in a colander over a bowl (to collect the water if you want to make more sugared cranberries). Place the superfine sugar in a shallow bowl or plate and roll the damp cranberries in the sugar until they are all coated. Spread the sugared cranberries on a baking sheet lined with parchment paper and allow to dry for 6 hours.

Serve or store in an airtight container in the refrigerator for up to 4 days.