Rinse the cranberries and remove any stems or debris.

Combine the granulated sugar, water, corn syrup, and salt in a medium saucepan and heat over medium heat, stirring occasionally, until the sugar has dissolved.

Bring the sugar mixture to a boil, then reduce the heat to medium-low and simmer for about 5 minutes.

Remove the syrup from the heat and let it cool slightly.

Add the cranberries to the syrup and let them sit at room temperature for at least 2 hours or overnight.

Use a slotted spoon to remove the cranberries from the syrup and place them on a wire rack set over a piece of parchment paper or a silicone mat.

Let the cranberries dry for at least 30 minutes to an hour, or until they are no longer sticky.

Roll the cranberries in confectioners' sugar to coat, if desired.