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–+ servings

Sugared Cranberries and Rosemary

erynwhalen
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.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Drying Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer, Holiday
Cuisine American
Servings 12 servings of ¼ cup each
Calories 41 kcal

Equipment

  • 1 Small or medium saucepan
  • 1 Two slotted spoons
  • 1 Parchment paper
  • 1 Large baking sheet or rimmed dish
  • 1 Bowl of sugar

Ingredients
  

  • 4 cups fresh cranberries or a bag of cranberries
  • 15 sprigs fresh rosemary
  • 1 cup of sugar organic cane sugar, granulated sugar, or your choice
  • 1 cup water equal parts sugar and water for syrup
  • ¼ cup Additional sugar for coating

Instructions
 

  • Make the Simple Syrup: Combine 1 cup of sugar and ¾–1 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves completely.Let the syrup cool to room temperature.
  • 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.
  • 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.
  • 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.

Notes

Room Temperature Syrup Is Key: Always let the syrup cool completely before coating cranberries or rosemary — warm syrup can cause cranberries to split and turn rosemary brown instead of frosty.
Work in Batches: Coat small amounts of cranberries at a time for even coverage and to keep your sugar bowl from clumping.
Storage Tip: Once dry, store sugared cranberries and rosemary in an airtight container at room temperature for up to 3 days. If humidity is high, give them a light dusting of sugar again before serving to restore their sparkle.

Nutrition

Calories: 41kcalCarbohydrates: 11gProtein: 0.02gFat: 0.04gSaturated Fat: 0.001gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.001gSodium: 1mgPotassium: 4mgFiber: 0.2gSugar: 10gVitamin A: 3IUVitamin C: 1mgCalcium: 1mgIron: 0.02mg
Keyword cranberries, cranberry, desserts, garnish,
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