Combine granulated sugar and water in small saucepan over low heat, stirring mixture till sugar dissolves. Bring to simmer; immediately remove from heat. (Do not boil as cranberries may pop when added.) Stir in cranberries. Pour mixture into bowl. Cover and refrigerate over-night. Drain cranberries, reserving liquid if desired. Place superfine sugar in a shallow dish. Add cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on baking sheet. Let stand at room temperature for 1 hour or until dry. Can be stored in airtight container in cool place for up to a week.
Makes about 9 servings, 1/3 cup each.
Recipe courtesy of Cooking Light, a favorite of Susan, our floral arrangement designer.