Description
Transform fresh cranberries into edible gems with this simple recipe. A rosemary-infused simple syrup and a sugar coating create tart, sweet, and crunchy berries perfect for garnishing cocktails, desserts, or holiday tables.
Ingredients
Scale
- 12 oz (340g) fresh cranberries
- 2 cups (400g) granulated sugar, divided
- 1/2 cup (120ml) water
- 2–3 sprigs fresh rosemary
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Make the Rosemary Simple Syrup: In a medium saucepan, combine 1 cup (200g) of the sugar with 1/2 cup (120ml) of water. Add the fresh rosemary sprigs. Stir gently over medium heat until the sugar completely dissolves, about 3-4 minutes. Do not let it come to a full rolling boil—just a gentle simmer. Remove from heat and let the rosemary steep for 10 minutes.
- Prepare the Cranberries: Rinse cranberries in a colander and pick through them, discarding any that are soft, mushy, or have broken skins. Pat them dry gently with a clean kitchen towel or paper towels.
- Soak the Cranberries: Remove the rosemary sprigs from the syrup (save for garnish if desired). Pour the warm syrup over the cranberries in a mixing bowl. Stir gently to coat all the berries. Let them sit in the syrup for 5-10 minutes.
- Drain the Berries: Using a slotted spoon, lift the cranberries out of the syrup and spread them in a single layer on a cooling rack or parchment-lined baking sheet. Let them dry for about 30-45 minutes until tacky but not dripping wet.
- The Sugaring Process: Pour the remaining 1 cup (200g) of sugar into a shallow bowl. Working in small batches (about 1/4 cup at a time), drop the tacky cranberries into the sugar. Gently roll them around with your fingers or a spoon until each berry is completely coated. Place the sugared berries back on the baking sheet in a single layer.
- Let Them Set: Allow the sugared cranberries to dry completely at room temperature, about 1-2 hours. The sugar will harden into a sparkly crust.
- Final Touches: Once fully dry, arrange the berries on a serving platter and tuck in a few fresh rosemary sprigs for garnish. Serve immediately or store for later.
Notes
For best results, let the cranberries dry thoroughly after draining to avoid dissolving the sugar coating. On humid days, use a fan to help the sugar set. The berries taste even better on day two as the rosemary flavor continues to infuse. Leftover rosemary simple syrup can be stored in the refrigerator for up to two weeks and used in cocktails or over pancakes.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 85100
- Sugar: 20
- Sodium: 1
- Carbohydrates: 22
- Fiber: 2
Keywords: sugared cranberries, sparkling cranberries, rosemary cranberries, holiday garnish, cocktail garnish, edible ornaments