For the Spiced Cranberries, mix 1 cup (250ml) of the sugar and water in small saucepan. Cook on low heat until sugar has dissolved. Pour over cranberries in large bowl. Cover and refrigerate overnight. Drain cranberries. Add Pumpkin Pie Spice and remaining 1/2 cup (125ml) sugar, stirring to mix well. Transfer to silicone mat or parchment-lined baking pan. Let stand 1 to 2 hours at room temperature until dry. Set aside.