Nothing says holiday more than the vibrant red cranberries and green sprigs of rosemary. Cover them with a frosty coating of sugar to give an icy look and they make a beautiful display to add to your holiday cheese tray, dessert tray or my fabulous holiday sangria.

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The recipe is super simple. I have added some measurements to give you an idea but it is easy to eye ball it.


1 package fresh cranberries

1 package fresh rosemary

corn syrup

white granulated sugar.

Cranberries: Place cranberries in large bowl.  Drizzle 3 – 4 tablespoons corn syrup over cranberries and toss to coat.  Line baking sheet with parchment paper. Sprinkle 1/4 cup sugar evenly on parchment. line cranberries over sugar on baking tray. Sprinkle another 1/4 cup sugar over top of cranberries. Gently shake pan to evenly coat cranberries in sugar.  Let set 20 minutes or until sugar is dry.

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Rosemary: Fill paper plate with 1/4 cup corn syrup. Fill another paper plate with 1/4 sugar. Take fresh rosemary and lightly dip into corn syrup then coat in sugar. Lay on parchment to dry.

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