Sugared Cranberries & Rosemary

1. Rinse the fresh cranberries and/or rosemary and drain.
2. In a small saucepan, make a simple syrup by combining together granulated sugar and water.
3. Heat the pan over medium heat until the sugar dissolves and becomes a thicker syrup.
4. Remove the pan from heat and gently add in the fresh cranberries.
5. Use a spatula to stir to coat the cranberries with the syrup.
6. Transfer the sugar-coated cranberries onto a baking sheet lined with parchment paper.
7. Let the cranberries and/or rosemary sit for about 10-15 minutes, until the coating has cooled and is slightly tacky.
8. Sprinkle additional white granulated sugar (or castor sugar) over the cranberries and roll to coat the surface evenly.
9. If you wish, you can place the sugar into a small shallow bowl and add the cranberries in one-by-one to coat evenly before removing with a slotted spoon.
10. Place the sugared cranberries onto a parchment-lined baking tray or wire rack to dry, at least an hour.

Note: you can do the rosemary sprigs in the same manner.

1. Store sugared cranberries in an airtight container at room temperature for up to 3 days.
2. Use as a garnish, decoration, or enjoy as a snack.