If fresh cranberries are unavailable, substitute 1 pkg. (16 oz.) frozen cranberries. Thaw cranberries before tossing with the sugar mixture.
Garnish cake with frosted cranberries. Use pastry brush to brush light corn syrup onto additional 1 cup cranberries. Roll in granulated sugar until evenly coated. Place in single layer in waxed paper-lined pan. Refrigerate until ready to use.