If you need a super simple way to decorate your desserts this season, try these beauties! They are like little jewels- and the cranberries are so delicious, perfect for gifting. Wait to see how I’ll use them!
Sugared Cranberries and Rosemary Sprigs
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
If you need a super simple way to decorate your desserts this season, try these beauties! They are like little jewels- and the cranberries are so delicious, perfect for gifting. Wait to see how i’ll use them!
Ingredients
- 1/2 cup fresh cranberries (room temperature so they don’t pop if the sugar syrup is too warm)
- (5-6) fresh rosemary sprigs
- 1/4 cup sugar
- 1/4 cup water
- extra 1/4 cup white sugar for coating
Method
- 1)
In a small saucepan, combine 1/4 cup sugar and 1/4 cup water.
- 2)
Heat over medium heat, stirring until the sugar dissolves and the syrup thickens- about 5-10min.
- 3)
Remove from heat and let the syrup cool for a few minutes.
- 4)
Add fresh cranberries to the syrup, ensuring they are well-coated.
- 5)
Use a slotted spoon to transfer cranberries to a pan pined with baking paper and let them dry for about 1 hour, or until sticky but no longer wet.
- 6)
Repeat with the rosemary sprigs.
- 7)
Roll the cranberries in the extra 1/4 cup of sugar until evenly coated.
- 8)
Place sugared cranberries and sugared rosemary sprigs on a parchment-lined tray.
- 9)
Allow both the sugared cranberries and rosemary sprigs to set for an additional 1-2 hours.