In a large saucepan, bring the water, sugar and vanilla to a simmer stirring until dissolved. Turn off the heat and add the cranberries tossing with a wooden spoon to coat. Allow the cranberries to sit in the simple syrup for 5 minutes and then transfer to a wire rack.

Allow the cranberries to dry for 20-30 minutes. Pour some sugar in a shallow dish and roll the cranberries in the sugar to coat completely. Transfer to a baking sheet lined with parchment and allow to dry completely, approximately 1 hour.

Store in an airtight container for up to 48 hours.