Prepare the cranberries:
Wash the cranberries and remove any stems or bad cranberries.
Place the remaining cranberries in a heat-safe bowl.
Make the Simple Syrup:
In a 2-quart stockpot, combine 1.75 cups of water, the zest and juice of one orange, 1 teaspoon of vanilla extract, 2 cups of granulated sugar, and one cinnamon stick.
Bring the mixture to a boil.
Reduce heat to low and simmer for 5-7 minutes until slightly thickened.
Remove from heat and let the mixture cool for a few minutes. It should be warm but not hot enough to pop the cranberries.
Soak the Cranberries:
Pour the simple syrup mixture, including the cinnamon stick, over the cranberries. Ensure all the cranberries are submerged.
Refrigerate overnight.
Add the Candy Coating:
Place a colander or fine-mesh sieve over a large bowl and pour the cranberries into the colander, allowing the syrup to drain into the bowl.
Let the cranberries sit in the colander for 30 minutes to an hour until they become slightly tacky. Reserve the simple syrup for holiday cocktails or other recipes.
Spread 1.5 to 2 cups of white sugar onto a sheet pan.
Gently roll half of the cranberries in the sugar, coating them evenly. Repeat with the remaining cranberries, ensuring an even layer.
Leave the cranberries out to dry for at least 3 hours, until the sugar forms a crisp shell around each one.