3-in-1: Sugared Cranberries, Rosemary & Citrus

Name: 3-in-1: Sugared Cranberries, Rosemary & Citrus
Prep time: 5 min
Cook time: 1 h 25 min
Total time: 1 h 30 min
Yield: 1 cup
Ingredients: 1 1/4 cups granulated sugar; 2 cups water; 1 cup fresh cranberries; 4-5 sprigs fresh Rosemary; 3 small citrus

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5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 30 mins
Servings
1 cup
Course
Baked Goods
Cuisine
American

3-in-1: Sugared Cranberries, Rosemary & Citrus

Iris Warren

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A simple, one-pot method for three pretty dessert garnishes.

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Ingredients

Servings

1 1/4 cups granulated sugar plus 2 Tablespoons
2 cups water
1 cup fresh cranberries
4-5 sprigs fresh Rosemary
3 small citrus clementine, lemon, mandarine etc

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Instructions

Line two rimmed trays with parchment paper. Place a wire cooling rack on one.
In a medium pot, combine 1 cup sugar and the water and bring to a low boil. Boil gently for 3 minutes.
Remove the pot from heat and let cool for 5 minutes. Add the cranberries all at once. Stir, then remove with a slotted spoon, draining slightly. Place on a prepared tray.
Dip rosemary in the simple syrup, one sprig at a time. Shake off the excess syrup, then place the herb on the tray with the cranberries.
Let the cranberries and rosemary dry for 10 minutes. Then sprinkle with remaining sugar. Swirl the tray around to coat both garnishes completely. Allow to dry for about 20 minutes.
Meanwhile, thinly slice the citrus and add it to the simple syrup. It should float in one single layer. Bring the syrup up to a simmer. Cook citrus gently for 1hour.
Use a slotted spoon to remove the candied citrus from the syrup and place them on the wire rack. Cool completely. Dust with sugar if you want the sparkling look, otherwise allow them to dry as is, about 2 hours.
Use garnishes immediately or store in an airtight container in the refrigerator for up to 3 days. If the rosemary softens or the cranberries 'weep' just dust them with a bit more sugar.

Notes

Zero Waste Tip: Don't toss your simple syrup from the candied fruit and sugared rosemary. Reserve syrup for cocktails; you'll find it's orange scented and perfumed with rosemary.