Prepare the Lemon Syrup: In a small saucepan, combine half of the granulated sugar with lemon juice, water, and lemon zest. Heat over medium until the sugar dissolves, about 3-5 minutes. Remove from heat and cool slightly.

Coat the Cranberries: In a large mixing bowl, pour warm lemon syrup over cranberries, ensuring even coating. Stir gently and let sit for 10-15 minutes.

Drain Excess Syrup: Transfer cranberries to a wire rack to drain excess syrup, about 5 minutes.

Roll in Sugar: Place remaining granulated sugar in a shallow bowl. Roll cranberries in sugar until fully coated.

Dry the Cranberries: Spread sugar-coated cranberries on a wire rack or tray in a single layer. Let sit for at least one hour.

Serve and Enjoy: Once dried, serve as a garnish or snack.