In a medium saucepan, combine 1 cup of granulated sugar and 1 cup of water. Place over medium heat and stir until the mixture boils and sugar dissolves, about 3-5 minutes.

Add 12 ounces of rinsed cranberries to the pot, gently stir to coat, and boil for 1-2 minutes.

Reduce heat to low and let cranberries simmer for about 10 minutes until they pop and soften.

Mix 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of vanilla extract, and ¼ teaspoon of salt in a small bowl.

Stir the spice mixture into the cranberries after 10 minutes.

Strain the cranberries with a fine-mesh sieve or colander to separate from the syrup.

Spread cranberries on a baking sheet lined with parchment paper and let cool for 15 minutes.

Toss cooled cranberries in 1 cup of additional sugar until coated.

Transfer cranberries back to the baking sheet and let sit for about an hour to dry.

Store in an airtight container for snacking or garnishing.