Add 1 cup of orange juice and one cup of sugar to a saucepan. Whisk and simmer until all the sugar has disolved. Remove from heat.
Add the cranberries and let them steep for 10 minutes.
Meanwhile, line 2 large rimmed baking sheets with parchment paper and set them aside.
Remove the cranberries out of the syrup a few at a time using a slotted spoon, small strainer or spider. Let the excess syrup drip back into the pot.
Strain well and turn them out onto the parchment line baking sheets. Make sure they do not touch one another
Let the cranberries sit for about an hour to dry. They will still be very sticky.
Put the remainder of the sugar in a bowl and drop a few cranberries at a time in the sugar. Use a spoon to turn and coat them with sugar. Remove to a large plate.