In a small saucepan add the sugar, water, cinnamon stick and orange peels. Cook over medium heat until the sugar has dissolved. Remove from the heat and add the cranberries. Stir to combine. Let cool for 15 minutes. Place into the fridge and store for at least 6 hours or up to 24 hours.

Strain the simple syrup from the cranberries. Set aside the simple syrup to use at a later date (think cocktails!). Lightly pat dry the cranberries.

On a parchment lined rimmed baking sheet, add the sugar into an even layer. Top the sugar with the cranberries. Gently roll and toss the cranberries into the sugar to thoroughly coat. Top with additional sugar if the cranberries are not evenly coated. Allow the cranberries to dry, up to 4 hours.

Enjoy in cocktails, on desserts or by themselves. Store in an airtight container in the fridge, up to 3 days.