In a small sauce pot, combine the sugar, water, and ginger. Bring it to a boil and let the mixture simmer for about 5 min. Remove from heat and let the syrup cool for a bit.

Test the mixture to see if it has cooled enough by dropping a cranberry into the syrup mixture. If the cranberry pops open, its still too hot.

When the syrup is cooled, add the cranberries to the syrup mixture and stir to coat. Let the cranberries sit in the syrup until they get soft. At least a few hours or overnight.

When they are ready, remove the cranberries from the syrup and toss them in sugar. Set them on a wire rack to dry.