Ingredients:

  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 cup granulated sugar
  • 1 lb fresh, firm cranberries
  • 4-6 sprigs fresh rosemary

Instructions:

  1. Combine water and sugar in a saucepan over medium heat. Stir occasionally until the sugar dissolves and the liquid reaches a gentle simmer. Remove from heat immediately to avoid over-thickening.
  2. Using a slotted spoon, dip the cranberries and rosemary sprigs into the warm syrup. Ensure they are fully coated but shake off any excessive liquid to prevent pooling on the tray.
  3. Place the syrup-coated items on the parchment-lined sheet. Let them rest for 5-10 minutes to allow the syrup to set.
  4. Once tacky, roll each berry and rosemary sprig in the granulated sugar until completely encrusted.