Sugared Cranberry and Rosemary Trees

Use as a garnish, delicious snack, or gift.

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  • 3 cups granulated sugar, divided
  • 2 cups water
  • 2 cups fresh cranberries
  • 6 or so branches of fresh rosemary105916_edibsout_holiday_2016_i013

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

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