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How to Make Sugared Cranberries and Rosemary

  • Author: Browned Butter Blondie
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Category: Dessert


Sugared cranberries and rosemary sprigs are a simple and festive garnish for all of your holiday cakes, cupcakes, tarts and cocktails. Made with just two ingredients in just ten minutes, they are almost too pretty to eat!


  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 cup fresh cranberries
  • fresh rosemary sprigs
  • 1 cup granulated, cane or sparkling sugar for coating


  1. Place 1/2 cup granulated sugar and 1/2 cup water in a small saucepan.
  2. Stir together while heating over medium-high heat.
  3. Continue to stir occasionally until sugar dissolves and mixture begins to boil.
  4. Remove from heat and add 1/2 cup cranberries.
  5. Allow berries to sit for 4-5 minutes in the sugar water mixture.
  6. Using a slotted spoon, remove cranberries from saucepan and place on a baking rack or parchment paper for 10 minutes.
  7. Repeat with the other 1/2 cup of cranberries, followed by the rosemary sprigs.
  8. Next, place 1 heaping cup of granulated sugar, organic cane sugar, or sparkling sugar in a small bowl.
  9. Add a few cranberries at a time and use fingers or small spoon to gently roll in the sugar to coat completely on all sides.
  10. Remove and place on a clean baking rack to dry.
  11. Repeat with remaining cranberries and rosemary sprigs.
  12. For best results, leave to dry at room temperature for one hour.
  13. Decorate cakes, cupcakes, tarts and more with the sugared cranberries and rosemary.
  14. Or, prepare ahead of time and place in a covered container and refrigerate until ready to use.


For best results, use sugared cranberries and rosemary within two days.
Do not freeze.