Sugared Cranberries and Rosemary Sprigs
This festive sugared garnish is a great topper for cakes, cupcakes, cookies, and even cocktails. We use them to top our Mini Eggnog Bundt Cakes! Be sure to save the leftover syrup—it’s a great addition to holiday cocktails!
Ingredients
- 1 cup granulated sugar
- 1 cup fresh cranberries
- 3 rosemary sprigs torn into smaller 1-inch sprigs
Instructions
- In a medium pot, combine ½ cup of the sugar and ½ cup of water. Bring to a boil over moderate heat, stirring to help the sugar dissolve. Turn off the heat and add the cranberries and rosemary. Let cool in the syrup for at least 30 minutes and up to overnight.
- Spread the remaining ½ cup of sugar in a shallow bowl. Drain the cranberries and rosemary from the syrup with a slotted spoon, letting any excess syrup drip back into the pot, and add to the sugar. Toss until well coated in sugar. Transfer to a large parchment paper–lined plate and let cool until hardened.
Notes
Get the recipe for the Mini Eggnog Bundt Cakes here.
Tried this recipe?Let us know how it was!