Sugared Cranberries and Rosemary Recipe
Introduction
Sugared cranberries and rosemary make a delightful, festive treat that’s both beautiful and flavorful. These simple candied garnishes add sparkle to holiday drinks, desserts, or cheese boards. With just a few ingredients, you can create a stunning centerpiece for any celebration.
Ingredients
- 1 & 1/2 cups granulated sugar, divided
- 1/2 cup water
- 3 cups fresh cranberries or 25 to 30 sprigs fresh rosemary, washed and dried thoroughly *
Instructions
- Step 1: In a medium-sized skillet, combine 1/2 cup sugar and water. Place over medium-high heat and bring to a boil. Let it boil for 1 minute, then remove the skillet from the heat and allow the syrup to cool for 15 minutes.
- Step 2: Add your cranberries or rosemary sprigs to the skillet. You may need to work in batches if they don’t fit comfortably. Quickly toss them in the sugar syrup until fully coated, but do not leave them in for more than 10 to 20 seconds to avoid bursting or wilting.
- Step 3: Using a slotted spoon or spider strainer, transfer the coated cranberries or rosemary onto a wire rack in a single layer with space for air circulation. Allow them to dry for 1 hour.
- Step 4: Pour the remaining 1 cup of sugar into a medium bowl. Toss the dried cranberries or rosemary in the sugar to coat them evenly. They are now ready to use as a garnish or decoration.
Tips & Variations
- For extra flavor, add a teaspoon of orange zest to the syrup during cooking.
- If using rosemary, ensure it is thoroughly dried after washing to help the sugar adhere better.
- Try substituting cranberries with other small fruits like blueberries for a different twist.
Storage
Store sugared cranberries or rosemary in an airtight container at room temperature for up to one week. Avoid refrigeration, which can cause the sugar coating to become sticky. To refresh their crispness, gently toss them in a little extra dry sugar before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare sugared cranberries or rosemary ahead of time?
Yes, you can make them up to a week in advance. Store them in an airtight container at room temperature to keep the sugar coating crisp.
What can I use sugared cranberries or rosemary for?
They are perfect as garnishes for cocktails, holiday desserts, cheese boards, or simply as festive decorations on cakes and pastries.
PrintSugared Cranberries and Rosemary Recipe
This Sugared Cranberries and Rosemary recipe creates a beautiful, festive garnish perfect for holiday drinks, desserts, or cheese boards. Fresh cranberries or fragrant rosemary sprigs are lightly coated in a simple sugar syrup, then rolled in granulated sugar to provide a sparkling, sweet contrast to their natural tartness or herbal aroma. The easy stovetop method ensures a quick finish with elegant results, ideal for adding a touch of seasonal charm to any celebration.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 3 cups sugared cranberries or 25–30 sugared rosemary sprigs 1x
- Category: Garnish
- Method: Stovetop
- Cuisine: American
Ingredients
For the Sugar Syrup
- 1/2 cup granulated sugar
- 1/2 cup water
For the Coating
- 1 cup granulated sugar
Main Ingredient Options
- 3 cups fresh cranberries
- OR
- 25 to 30 sprigs fresh rosemary, washed and dried thoroughly
Instructions
- Prepare the Sugar Syrup: In a medium-sized skillet, combine 1/2 cup granulated sugar and 1/2 cup water. Place over medium-high heat and bring to a boil. Let boil for 1 minute, then remove from heat and allow to cool for 15 minutes.
- Coat the Cranberries or Rosemary: Add the fresh cranberries or rosemary sprigs into the cooled sugar syrup. You may need to work in batches to avoid overcrowding. Toss them quickly in the syrup until fully coated, but do not leave them in for more than 10 to 20 seconds to prevent bursting or wilting.
- Drain and Dry: Use a slotted spoon or spider strainer to remove the coated cranberries or rosemary and transfer them to a wire rack, arranging them in a single layer with space for air circulation. Let them dry at room temperature for 1 hour.
- Coat with Granulated Sugar: Pour the remaining 1 cup of granulated sugar into a medium bowl. Toss the dried cranberries or rosemary in the sugar to thoroughly coat them with a sparkling sweet layer.
- Serve or Store: Once coated, the sugared cranberries or rosemary sprigs are ready to use as garnish for drinks, desserts, or holiday decorations. Store them in an airtight container at room temperature for up to 2 days for best texture.
Notes
- Ensure the rosemary sprigs are completely dry before dipping to prevent clumping of sugar.
- Use fresh, firm cranberries for the best texture and appearance.
- These sugared garnishes can be made a few hours ahead but are best fresh.
- If cranberries burst, they can still be used as a garnish, adding a lovely burst of color and sweetness.
- Leftover sugared rosemary can be used to flavor sparkling water or cocktails.
Keywords: sugared cranberries, sugared rosemary, holiday garnish, festive garnish, cranberry decoration, rosemary decoration, sugared herbs, holiday drinks garnish
