Combine the water and sugar in a sauce pan and heat on medium high heat until almost simmering, stirring occasionally.
Pour over rinsed, dry cranberries in a heat safe bowl, stir.
Allow cranberries to steep for 10-20 minutes until sides split. Pierce any unsplit cranberries with a sharp knife.
Drain, or remove steeped cranberries with a slotted spoon and arrange on prepared baking tray lined with parchment paper and cooling rack, or food dehydrator tray.
Dehydrate in oven or food dehydrator at 135 degrees for 8-10 hours, or lowest setting of oven with door cracked (if over 150 degrees).
Cranberries are done when no moisture remains when they are pulled apart.
Store covered in the pantry or fridge in a tightly sealed glass jar, shaking twice a day for one week to "condition" the cranberries. If condensation or moisture appears on the sides of the container, they aren't full dry and need to be dried further.
Store in pantry or fridge for up to 1 year.