Sugared Cranberries & Rosemary

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Sugared Cranberries and Rosemary are one of my favorite ways to decorate holiday desserts! Reminiscent of snow-covered holly berries and evergreen trees, they’re beautiful, festive, and so easy to make. 

This simple DIY comes together in three easy steps: submerging the berries and rosemary in sugar water, letting them dry for a couple of hours, and then gently coating them in powdered sugar. That’s all there is to it!!

Use these Sugared Cranberries and Rosemary to decorate holiday cakes, baked goods, drinks, and charcuterie boards. They’d also be beautiful in yule-themed tablescapes!

Watch the Sugared Cranberries & Rosemary video:

Sugared Cranberries & Rosemary

Makes 2 cups of sugared cranberries and 1 bunch of sugared rosemary

Ingredients:

• 2 cups fresh cranberries

• 1 large bunch fresh rosemary sprigs

• 3 cups granulated sugar

• Filtered water
  

To make:

1. Line a large plate or baking tray with parchment or wax paper. Add the cranberries, ½ cup sugar, and ½ cup water to a medium saucepan. Place on the stovetop over very low heat just until the sugar is dissolved, then remove (if the cranberries get too hot, the skins will burst). 

2. Strain out the cranberries from the sugar water (I like to shake them several times in the strainer to remove as much excess liquid as possible), then place on the baking tray and let dry for 1-2 hours. 

3. Repeat the process with the rosemary. Combine the rosemary, sugar, and water in a saucepan, heat over low, then remove from the heat. Strain out the rosemary, then place on the lined dish or baking tray and let dry for 1-2 hours. 

4. Add 1 cup of granulated sugar to a shallow bowl or pie pan. Add a few handfuls of cranberries to the bowl of sugar, then gently stir or shake the bowl until the cranberries are completely covered in sugar. Transfer to another dish. Repeat, working in small batches until all cranberries are covered in sugar. 

5. Repeat with the rosemary. Add 1 cup of granulated sugar to a bowl, then gently stir or shake to completely cover the rosemary sprigs in sugar. Transfer to another dish. 

6. The sugared cranberries and rosemary will stay fresh in the refrigerator for up to 4 days. Enjoy!!

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