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Sparkling Sugared Cranberries with Rosemary

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These sparkling sugared cranberries are a genuinely delicious, pop-in-your-mouth treat that feels special without any heavy lifting. This version wins every time for its simplicity and stunning results, with a subtle rosemary infusion.

Ingredients

Scale
  • 1 cup fresh cranberries (about 120g)
  • 1 cup granulated sugar (200g), divided
  • ½ cup water (120ml)
  • 2–3 sprigs fresh rosemary

Instructions

  1. Make the Rosemary Simple Syrup: In a small saucepan, combine ½ cup of the sugar (100g) and ½ cup of water (120ml). Add 2-3 sprigs of fresh rosemary. Place over medium heat and stir gently until the sugar is completely dissolved (about 2-3 minutes). Let the syrup come to a gentle simmer, then simmer for 1 minute. Remove from heat and let the rosemary steep for 10-15 minutes.
  2. Prepare the Cranberries: While the syrup steeps, rinse fresh cranberries in a colander under cold water. Discard any soft or blemished berries. Pat them gently dry with a clean kitchen towel or paper towels.
  3. Infuse the Cranberries: After steeping, remove the rosemary sprigs and gently squeeze them over the pot to extract flavor. Discard sprigs. Let syrup cool for 2-3 minutes until warm (not hot). Place dry cranberries in a medium mixing bowl. Pour warm rosemary syrup over cranberries and stir gently to coat. Let sit for 2-3 minutes, stirring once halfway through.
  4. Drain and Dry: Using a slotted spoon, lift cranberries out of syrup and transfer to a parchment-lined baking sheet or wire rack in a single layer. Let sit for about 45 minutes to 1 hour until the syrup coating becomes tacky to the touch.
  5. The Sparkle: Place remaining ½ cup sugar (100g) in a shallow bowl. Working in batches, add a handful of tacky cranberries to the sugar and gently toss until completely coated.
  6. Final Set: Transfer coated cranberries back to the baking sheet or wire rack in a single layer. Let sit uncovered at room temperature for 1-2 hours until the sugar coating is completely dry and hard to the touch.

Notes

The most common mistake is not letting the syrup-coated cranberries dry long enough before rolling them in sugar. They should be tacky, not wet. Work in small batches for even coating. Final drying time is crucial; make them the night before for best results. Leftover simple syrup can be used in cocktails or lemonade.

Nutrition

Keywords: sugared cranberries, rosemary cranberries, holiday treat, festive garnish, easy dessert, sparkling cranberries

Find it online: https://lolaspoon.com/sparkling-sugared-cranberries-with-rosemary-easy-20-min-festive-treat/