Sugared Cranberries and Rosemary
These easy sugared cranberries and sugared rosemary are absolutely stunning on all our holiday treats, adding a magical, frosted touch to everything from desserts to drinks. Making them has quickly become a cherished family tradition. The kids love rolling the cranberries in sugar and carefully laying them out to dry, and I treasure how these simple, festive projects bring us closer together during the holidays.
Ingredients
- 1 cup fresh cranberries or a bag of cranberries
- A few sprigs of fresh rosemary
- 1 cup of sugar organic cane sugar, granulated sugar, or your choice
- 3/4 cup to 1 cup water equal parts sugar and water for syrup
- Additional sugar for coating
Instructions
Tools:
- Small saucepan or medium saucepan
Two slotted spoons
Parchment paper
Large baking sheet or rimmed dish
Bowl of sugar
Instructions:
- 1. Make the Simple Syrup
Combine 1 cup of sugar and 3/4–1 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves completely.
Let the syrup cool to room temperature.
2. Sugar the Cranberries
Place fresh cranberries in the cooled syrup in small batches, ensuring each berry is well-coated.
Using a slotted spoon, transfer the cranberries to a paper towel to tap off excess syrup. Then, drop them into a bowl of sugar and toss to coat using a separate slotted spoon.
Lay the coated cranberries in a single layer on parchment paper placed in a rimmed dish or large baking sheet.
3. Sugar the Rosemary
Dip the sprigs of rosemary by hand into the syrup, ensuring they’re fully coated.
Sprinkle them generously with sugar and lay them out on parchment paper or a cooling rack to dry.
4. Dry and Store
Let the sugared cranberries and rosemary dry for a couple of hours until the sugar coating hardens.
Store in an airtight container at room temperature for up to a few days.