Combine the 1/2 cup sugar and cranberry juice in a saucepan over medium heat, stirring occasionally (about 2 minutes) until sugar is dissolved.
Stir in cranberries and coat them well.
With a slotted spoon, transfer the berries to a wire rack and allow them to dry for at about 1/2 hour. They will be slightly tacky but not completely dry.
Peel and Grate Ginger on a Microplane and combine with the 3/4 raw sugar in a mixing bowl. Use a pastry cutter to break up any larger clumps of ginger
Working in small batches roll the cranberries in the sugar tossing to coat each one individually. Spread them evenly back on rack or on a cookie sheet and let them dry for another 15-20 minutes.
I've also made these with fresh ground nutmeg with beautiful results.
Uneaten berries should be stored in the refrigerator. They are also delicious frozen.