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.
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
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.
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.