Sparkling Sugared Cranberries and Rosemary
Sugared cranberries and rosemary make a beautiful frosted garnish for cupcakes, cakes and even special drinks. They can be used to brighten a holiday table setting and the cranberries can be eaten right out of the bowl.
Servings: 1 dozen
For the simple syrup:
- ½ cup of granulated sugar
- ½ cup of water
- 1 ½ cups granulated sugar for sugaring
- 1 ½ cups cranberries
- 3-5 rosemary sprigs
Place equal parts of sugar and water in a medium cook pan.
Bring to a simmer until sugar is completely dissolved.
Let the mixture cool a bit before adding the cranberries and rosemary. Gently spoon the sugar mixture over the berries and rosemary sprigs.
Using a cooling/baking rack use a slotted spoon and place cranberries and rosemary onto the rack to dry. I recommend waiting for about an hour.
Then you can put the sugar either on a plate or a shallow bowl. Gently spoon the sugar over the berries until they are frosted to your desire. Use the same process for the rosemary.
That’s it, enjoy!
- If the sugar isn’t sticking to the cranberries or the rosemary you can gently spray them with a fine mist of water to help adhere the sugar on. The water reactivates the stickiness of the sugar water.
- These are beautiful on white frosted cupcakes and cakes.
- They will stay fresh in a sealed container for several days.
Calories: 1621kcal | Carbohydrates: 419g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 128mg | Fiber: 7g | Sugar: 405g | Vitamin A: 178IU | Vitamin C: 20mg | Calcium: 12mg | Iron: 1mg