Combine water, orange juice, and ½ cup sugar in a medium saucepan over medium heat. Bring to a boil, then reduce to a simmer, and cook for 3 minutes stirring frequently.

Remove from heat, then add in the fresh cranberries. Stir to coat cranberries in sugar syrup, then use a slotted spoon to drain and transfer cranberries to a parchment-lined baking sheet. Spread into an even layer and let dry for 1 hour.

Mix together remaining sugar and orange zest in a large bowl, then add dried cranberries about a cup at a time to bowl. Toss cranberries in sugar until all are evenly coated, then repeat with remaining batches until all cranberries are coated in sugar. Store in an airtight container for up to 3 days.