Use as a garnish, delicious snack, or gift.
- 3 cups granulated sugar, divided
- 2 cups water
- 2 cups fresh cranberries
- 6 or so branches of fresh rosemary
Combine 2 cups sugar and water in a small saucepan over medium heat, stirring until sugar dissolves. When mixture comes to a simmer, remove it from the heat. Place cranberries in a medium bowl and pour syrup over. Allow the mixture to cool, then chill it overnight.
Spread a baking pan with 1 cup sugar. Use a slotted spoon to scoop the berries onto it and shake to coat. Dip rosemary springs in the remaining syrup and then place on baking pan; coat with sugar.
Line a tray with parchment, and spread the sugared cranberries and rosemary sprigs in a single layer; let stand at room temperature until dry, about an hour.
Store in an airtight container lined with parchment in a cool place for up to a week. (Do not store in plastic bag—berries will get soggy and lose their pop.)
Submitted by Laurie Hepworth