**To make the cranberries:
Heat 1/2 cup sugar and 1/2 cup water in a medium saucepan until the sugar has dissolved.
Remove from heat.
Stir in 1 bag fresh cranberries and toss to coat.
Spread cranberries on a cooling rack and leave to dry out for about an hour.
Pour 1 cup sugar into a large bowl and add in the cranberries. Toss to coat and then remove to a plate and spread in an even layer.
To make the dressing whisk together the lemon zest & juice, mustard, honey, olive oil and good pinches of salt and pepper.
Toss the dressing with the shaved sprouts and the parmesan cheese. Mix well.
Top with the toasted almonds and 1 1/2 cups of the sugared cranberries.