Sugared Cranberries and Rosemary

Delightful sugar-coated cranberries complemented by fragrant rosemary, perfect for festive gatherings or casual snacks.

Prep Time 15

Cook Time 5

Total Time 1 20

Course Dessert, Snack

Cuisine American

Servings servings

Calories 120 kcal

1.5 cups granulated sugar, divided Use real sugar for better flavor.
0.5 cups water For creating the syrup.
3 cups fresh cranberries Must be fresh for best texture.
25 to 30 sprigs fresh rosemary, washed and dried thoroughly Fresh rosemary adds aroma.

In a medium-sized skillet, combine 1/2 cup sugar and water. Place over medium-high heat and bring to a boil.
Allow the syrup to boil for 1 minute then remove the pot from the heat. Let it cool for about 15 minutes.
Add cranberries and rosemary into the cooled syrup. Work in batches if necessary.
Toss the cranberries and rosemary quickly in the sugar-water syrup until fully coated, limiting soak time to about 10-20 seconds.
Remove with a slotted spoon and transfer onto a wire rack in a single layer.
Leave them to dry for 1 hour to allow the coating to set.
After drying, toss them in the remaining 1 cup of sugar to coat thoroughly.

Store in an airtight container at room temperature for up to a week. Can be refrigerated for two weeks or frozen for up to three months.

Serving: 1gCalories: 120kcalCarbohydrates: 30gSodium: 2mgFiber: 1gSugar: 28g

Keyword Easy Desserts, Holiday Treats, Party Snack, Rosemary, Sugared Cranberries

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