This is the most delicious Gingerbread Cake I've ever had. It's incredibly rich & flavorful, super moist and packed with the flavors of ginger, cinnamon, allspice, and molasses.
Spread a piece of parchment paper out onto a work surface. Use a slotted spoon to transfer the cranberries to the parchment paper, spreading them out into one layer.
Put the remaining ¾ cup (150g) sugar in a bowl and add the cranberries. Stir to coat. Store in a covered container in the refrigerator until ready to use.