Prep the baking sheet by lining with parchment paper or a silicone baking mat. Set aside. (This will be used later to allow the coated cranberries to dry.)

In a sauce pan, bring the water to a simmer over medium heat. Add 1 ¼ cups sugar, the orange liqueur (optional), and stir to dissolve. Remove from the heat and allow to cool for 10 minutes.

While the sugar syrup cools, thoroughly rinse the cranberries in a colander and pick out any soggy or sad berries. Firm cranberries are best for this recipe. Pour the clean cranberries out onto a clean tea towel or paper towel and gently pat dry so the sugar syrup will stick to them.

Pour the berries into a heat-safe mixing bowl and pour the sugar-liqueur mixture over them. Give a stir to fully coat the cranberries. Cover the bowl with a lid or large plate and let rest for 15 minutes.

Using a slotted spoon, transfer the cranberries from the sugar-liqueur syrup to the prepared baking sheet. Let them dry for 45 minutes, uncovered. The cranberries will become sticky, tacky to the touch.

Pour the remaining sugar over the cranberries and gently toss with a clean, dry slotted spoon or fish spatula. Coat the cranberries fully in the granulated sugar. Once coated, allow the cranberries to dry once more for about an hour at room temperature or chill in the refrigerator.

Use the Sparkling Cranberries straight away or store in the refrigerator in an airtight container for about 2 days. If they start to look a bit wet and sticky, toss in a bit more granulated sugar to revive. Enjoy! (Ideas on how to serve below!)