Combine 2 3/4 cups of sugar, water, vanilla, and orange extract in a large saucepan and heat over medium heat until the sugar is dissolved.

Stir in cranberries and weigh down with a plate to keep them submerged in the sugar mixture. Cover and refrigerate overnight.

Pour remaining sugar in medium bowl. Strain the cranberries and then add to the bowl with the sugar. Toss until they are completely coated.

Transfer to a baking sheet and spread in a single layer to try for at least 1 hour. Store in an airtight container for up to a week.