In a medium saucepan, combine the orange juice, 200g (1 cup) granulated sugar, and salt. Place over medium heat and mix constantly until the sugar dissolves.
Bring the mixture to a simmer or about 200 degrees F.
Remove the saucepan from heat and stir in the vanilla and cranberries. Cover the saucepan with a lid, and allow to sit for about 10 minutes.
Use a fine mesh sieve to strain the cranberries over a large measuring cup or bowl. Save the syrup for cocktails!
Spread the cranberries out on a parchment lined baking sheet, careful not to let them touch each other. Allow to dry at room temperature for about 1 hour.
Lastly, add the remaining 100g (½ cup) of sugar to a bowl. Toss the cranberries in the sugar, and enjoy!
Notes
Save the syrup. Be sure to strain the cranberries over a large measuring cup or bowl, and save the syrup for cocktails!
Don't let the cranberries touch. Place the cranberries on a parchment lined baking sheet spread out, or they will stick to each other as they dry.
Re-roll the cranberries in sugar as needed. Sugared cranberries are best the day they are made, but if it's essential to make them ahead of time, you can store them in the fridge then re-roll them in sugar before using.