Cranberry Sugared Rosemary A Festive Holiday Garnish

Instructions:

1. Combine sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar is dissolved. Remove from heat.
2. Add the rosemary sprigs to the simple syrup and gently press them down to ensure they are submerged. Let them steep for about 5 minutes to infuse the syrup with their flavor.
3. Add the fresh cranberries to the rosemary-infused syrup. Ensure they are coated. Allow to sit for 10 minutes, gently turning the cranberries occasionally.
4. Using a slotted spoon, carefully remove the cranberries and rosemary sprigs from the syrup. Place them on a parchment-lined baking sheet or wire rack.
5. While the cranberries and rosemary sprigs are still slightly damp, generously coat them with granulated sugar. Roll them around to ensure they are completely covered.
6. Let the sugared cranberries and rosemary sprigs dry uncovered at room temperature for at least 1-2 hours, or until the sugar coating is firm and no longer sticky.