Combine 2 ½ cups of the sugar, water and orange peel in a medium saucepan. 

Heat over medium high heat until the mixture comes to a boil. 

Pull off heat and let cool slightly. 

Stir in the cranberries and cover with a plate, if you have one that fits to help keep the berries submerged. If you do not have a plate that fits you can gently stir them every few hours.

Let cool to room temperature. 

Place the remaining 1-¼ cups of the sugar in a rimmed baking sheet or large platter.

Drain the cranberries well, reserving the syrup. The syrup can be used for making cocktails such as a cranberry gimlet.

Spread out the well-drained cranberries over the sugar. Shake the tray to roll the berries in the sugar, making sure to get all the berries coated well.

Transfer to a rack or second tray and let air dry until the berries are hard, at least 1 hour. 

Store the candied cranberries in a sealed container at room temperature. They will last for several days.