Put a medium pot on heat. Sugar, water, orange peel, and cinnamon stick. Stir periodically while it simmers until the sugar melts. Stop cooking.
Stir cranberries into simple syrup and transfer orange peel, cinnamon stick, cranberries, and syrup to a bowl. If you weigh down cranberries with a plate, they may float. Cover and refrigerate for 8–24 hours.
The liquid may be used in cocktails or sparkling water for two weeks in the fridge. Shake the berries and pour them onto the sugared baking sheet using a slotted spoon. The berries are coated by shaking the baking sheet.
Put the sugared berries on the parchment-lined baking sheet using your fingers. Keep the berries apart. Repeat until all berries are sugared. Wait an hour to 90 minutes to dry at room temperature.