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Sparkling Sugared Cranberries with Rosemary

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These sparkling sugared cranberries with rosemary are an easy, festive holiday treat. With just three main ingredients and minimal hands-on time, they look like little jewels and add a perfect sweet-tart crunch to any holiday table.

Ingredients

Scale
  • 1 cup (120 g) fresh cranberries
  • 1 ½ cups (300 g) granulated sugar, divided
  • ½ cup (120 ml) water
  • 3–4 large sprigs fresh rosemary

Instructions

  1. Pick through the cranberries, removing any stems, leaves, or soft berries. Rinse thoroughly and pat completely dry with a clean kitchen towel or paper towels. Let air dry for about 10 minutes.
  2. In a small saucepan, combine 1 cup (200 g) of the sugar and ½ cup (120 ml) water. Add 2 sprigs of fresh rosemary. Place over medium heat and bring to a gentle simmer without stirring. Once the sugar is fully dissolved (liquid is clear), let simmer for 2 minutes. Remove from heat and let the rosemary steep for 5 minutes. Remove and discard the rosemary sprigs. Let the syrup cool for about 10 minutes until warm, not hot.
  3. Place the dry cranberries in a mixing bowl. Pour the warm rosemary syrup over them and gently stir to coat. Cover the bowl and refrigerate for at least 6 hours or overnight (up to 24 hours).
  4. Place a wire rack over a parchment-lined baking sheet. Using a slotted spoon or spider strainer, lift the cranberries out of the syrup, letting excess drip off. Spread in a single layer on the rack. Let sit at room temperature for about 1 hour until tacky but not wet.
  5. Place the remaining ½ cup (100 g) sugar in a shallow bowl. Working in batches, drop the tacky cranberries into the sugar and gently toss to coat evenly. Transfer coated berries back to the wire rack or a clean section of parchment paper.
  6. Let the coated cranberries sit at room temperature for 1 to 2 hours until the sugar shell hardens and becomes crunchy. Serve at room temperature.

Notes

For best results, do not rush the drying time. The cranberries must be tacky, not wet, before rolling in sugar. If the syrup crystallizes, avoid stirring while dissolving and keep saucepan sides clean. Use fresh, firm cranberries; frozen will not work. The leftover rosemary syrup can be used to sweeten cocktails, iced tea, or pancakes.

Nutrition

Keywords: sugared cranberries, rosemary cranberries, holiday garnish, easy holiday recipe, festive cranberries

Find it online: https://dinadishes.com/sparkling-sugared-cranberries-with-rosemary-easy-festive-and-perfect-for-holidays/