Rinse 2 cups of fresh cranberries under cold water and remove any stems or damaged fruit. Set aside to drain.

In a medium saucepan over medium heat, combine 1 cup of granulated sugar with 1 cup of water and stir until sugar is dissolved, about 3-5 minutes.

Pour in ½ cup of orange juice, 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract, ½ teaspoon of ground cinnamon, and ¼ teaspoon of salt. Simmer for 2 minutes.

Add the cranberries to the syrup, gently stirring to coat. Simmer for about 5 minutes until the berries begin to pop.

Remove from heat and let the cranberries cool in the syrup for 10 minutes.

Line a baking sheet with parchment paper. Use a slotted spoon to remove cranberries from syrup and spread in a single layer.

Let cranberries sit at room temperature for about 30 minutes to dry.

Toss the tacky cranberries in ½ cup of powdered sugar to coat.

Place the sugared cranberries back on the baking sheet and let them set for another 15 minutes.

Optional: Sprinkle fresh orange zest over the cranberries before serving.