Rinse fresh cranberries under cold water, gently removing any stems or damaged berries. Spread them on a clean kitchen towel to drain.

In a medium saucepan, combine granulated sugar and water over medium heat. Stir continuously until the sugar is completely dissolved.

Once the sugar is dissolved, stir in orange juice, lemon juice, vanilla extract, ground cinnamon, and salt. Continue heating until the mixture is well combined.

Carefully add the prepared cranberries to the saucepan, stirring to ensure they are evenly coated with the syrup. Let them simmer gently for about 5 minutes.

Remove the saucepan from heat and allow the cranberries to cool in the syrup for an additional 10 minutes.

Prepare a baking sheet by lining it with parchment paper. Using a slotted spoon, carefully remove each cranberry from the syrup and place them in a single layer on the sheet.

Allow the cranberries to dry at room temperature for about 30 minutes.

Transfer powdered sugar into a clean bowl. Once the cranberries have set, toss them gently in the powdered sugar until evenly coated.

Place the sugared cranberries back onto the lined baking sheet and let them set for another 15 minutes.

If desired, sprinkle some fresh orange zest over the cranberries just before serving.