Print

Best Homemade Sparkling Rosemary Sugared Cranberries Recipe

sparkling rosemary sugared cranberries - featured image
Print Recipe

These sparkling rosemary sugared cranberries are a stunning, easy-to-make holiday treat that balances tart cranberries with sweet, herbal sugar. Perfect as a garnish, snack, or cheese board accent, they’re a festive showstopper that comes together with just a few simple ingredients.

Ingredients

Scale
  • 1 cup (200g) granulated sugar (for syrup)
  • 1 cup (240ml) water
  • 3–4 fresh rosemary sprigs
  • 1 (12-ounce / 340g) bag fresh cranberries
  • 1 cup (200g) granulated sugar (for coating)
  • 1 tablespoon finely chopped fresh rosemary

Instructions

  1. Make the rosemary simple syrup: In a small saucepan, combine 1 cup of sugar and 1 cup of water. Add the 3-4 bruised rosemary sprigs. Place over medium heat and stir occasionally until the sugar is completely dissolved and the mixture is clear, about 3-4 minutes. Do not let it boil vigorously—a gentle simmer is all you need.
  2. Steep the syrup: Once the sugar is dissolved, remove the pan from the heat. Let the rosemary sprigs steep in the hot syrup for 15-20 minutes. For a subtle hint, go with 10 minutes; for a bold, piney punch, let it go for 25 minutes.
  3. Prepare the cranberries: While the syrup steeps, rinse your cranberries in a colander with cold water. Pick through them and discard any that are soft, mushy, or have broken skins. Pat them dry gently with a clean kitchen towel or paper towels.
  4. Strain the syrup: After steeping, remove the rosemary sprigs from the syrup. Let the syrup cool for 5 minutes. It should be warm, not hot.
  5. Soak the cranberries: Place the cranberries in a medium mixing bowl. Pour the warm rosemary syrup over them. Gently stir to coat all the berries. Let them sit in the syrup for 5-10 minutes.
  6. Drain and dry: Using a slotted spoon, transfer the cranberries to a wire rack set over a baking sheet. Spread them out in a single layer so they aren’t touching. Let them dry for at least 1 hour, or up to 2 hours. They should be tacky to the touch but not dripping wet.
  7. Make the rosemary sugar coating: While the berries dry, combine 1 cup of sugar and 1 tablespoon of finely chopped fresh rosemary in a shallow bowl or pie plate. Use your fingers to rub the rosemary into the sugar.
  8. Coat the cranberries: Once the berries are tacky-dry, add them to the rosemary sugar in batches. Gently toss them with your hands or a spoon to coat them evenly. Work in batches of about 1/2 cup at a time.
  9. Final dry: Transfer the coated cranberries back to the wire rack or a parchment-lined baking sheet. Let them dry, uncovered, for another 2-3 hours, or overnight.
  10. Serve or store: Once fully dry, transfer your sparkling rosemary sugared cranberries to a serving bowl or an airtight container. They will keep beautifully for 2-3 days at room temperature or in the refrigerator.

Notes

Don’t over-soak the berries—5 to 10 minutes is the magic window. The drying phase is non-negotiable; wet berries + sugar = a sticky mess. Use a light hand with the rosemary; 1 tablespoon of finely chopped rosemary in the coating is plenty. For the most uniform coating, use a shallow, wide dish like a pie plate.

Nutrition

Keywords: sugared cranberries, rosemary cranberries, holiday appetizer, sparkling cranberries, easy holiday recipe, cranberry garnish, no-bake dessert

Find it online: https://forkifyfun.com/best-homemade-sparkling-rosemary-sugared-cranberries-recipe/