Sugared Cranberries and Rosemary
These Sugared Cranberries and Rosemary are easy to make, add a beautiful and festive touch to holiday cocktails and desserts.
Prep Time10 minutes mins
Cook Time5 minutes mins
Dry1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Beverages
Cuisine: American-Inspired
Diet: Vegetarian
Servings: 2 cups
Calories: 947.58kcal
- 2 cups sugar white or can sugar, divided
- 1 cup water
- 1.5 cup fresh cranberries
- 10 Rosemary Sprigs
Make Simple Syrup. Add 1 cup water and 1 cup of sugar to a small saucepan. Bring to a boil on medium-high heat, stirring continuously until all the sugar dissolves. Remove from heat and set aside.
Coat Berries and Rosemary. Working in small batches, place Cranberries and Rosemary in the simple syrup and give it a gentle stir. Use a slotted spoon and transfer to a wire rack over parchment paper, or strain over a fine mesh sieve in the sink and then transfer to the wire rack. Spread cranberries and rosemary in an even, single layer to dry for about 10 minutes. Toss with Sugar. Add the remaining 1 cup of sugar to a plate and add sugar-coated cranberries and rosemary. Use your hands and toss with the sugar crystals to coat the cranberries and rosemary sprigs in sugar. Dry & Enjoy. Carefully transfer rosemary sprigs and frosted cranberries to a wire rack with parchment paper underneath to continue drying, for about 1 hour, before using.
Serving: 1g | Calories: 947.58kcal | Carbohydrates: 256.51g | Protein: 0.51g | Fat: 0.39g | Saturated Fat: 0.15g | Polyunsaturated Fat: 0.08g | Monounsaturated Fat: 0.07g | Sodium: 204.18mg | Potassium: 305.71mg | Fiber: 3.41g | Sugar: 249.89g | Vitamin A: 191.2IU | Vitamin C: 11.59mg | Calcium: 69.21mg | Iron: 12.64mg