The night before you make the soup, combine water and sugar in a small saucepan over medium heat and bring to a simmer. Remove from the heat and stir constantly until the sugar dissolves.
Let cool for 5 minutes. NOTE: DON'T RUSH THIS OR THE BERRIES WILL BURST IF THE SYRUP IS TOO HOT!
Once cooled, pour the sugar syrup over the cranberries, transfer to an air tight container and refrigerate overnight.
To serve: Add the cane sugar to medium bowl or casserole dish and line a small baking sheet with parchment paper. Set aside.
Pour the cranberries into a colander and allow the syrup to drain very well. NOTE: DO NOT RINSE!
Using a slotted spoon, scoop the cranberries into the cane sugar and gently stir until the cranberries are well coated. Transfer the candied cranberries to the prepared baking sheet and allow to sit for 5 minutes to set.
Serve with the Autumn Harvest soup and keep any leftovers in a sealed container for up to 3 days.