Heat oven to 170 and line a baking sheet with 2 layers of paper towel and 1 layer of parchment
Combine coconut sugar and water in a medium saucepot and bring to a boil, stirring frequently
Add cranberries, stir well and reduce heat to medium low
Cranberries will pop open. Pop any that are still intact with the back of your spoon
Pour the mixture on the prepared baking sheet and spread it out as thinly as possible
Place in the preheated oven for 4 hours, remove from the oven, peel off the parchment, flip it over, and replace on a fresh sheet of parchment. Place back in the oven for another 4 hours, until completely dried through
Let sit on the counter overnight or for another 3-4 hours and tear into pieces with your fingers
Store in an airtight, glass container or jar