Combine cranberries, sugar and water in a medium sauce pan over low heat, and stir to dissolve the sugar. Gently simmer until the liquid foams and thickens and the cranberries burst.

Meanwhile, preheat the oven to 200 degrees Fahrenheit. Line two sheet pans with parchment and lightly brush with oil. Alternatively, line the sheet pans with silpats.

Remove the cranberries with a slotted spoon and spread them evenly over the pans. Separate the individual berries as best you can with a fork. Place in the oven and let dry about 8-10 hours or until only slightly tacky.

Gently peel the cranberries off the parchment or silpats into bite-size pieces with your fingers. Roll the pieces in sugar to keep them from sticking together. Store at room temperature in an airtight container.