Sugared Cranberries and Rosemary | A Christmas Garnish
Elevate your holiday gatherings with the stunning beauty of sugared cranberries and rosemary! These delightful garnishes bring a touch of festive elegance to vintage cakes, cocktails, and cheese boards. Ready to impress your guests with this simple yet chic addition?
There is nothing that feels more like Christmas than homemade baked goods…The warm oven, the smell of rich spices, the decoration… Baking for Friends, Family… and with Family is such a special time of the year.
Discover My 40 Traditional French Christmas ” Bredele” Cookies… and some from Abroad ; baking French Cookies or as we call it back home “Bredele” brings Christmas Baking to a whole new level! I hope you get the chance to make these recipes in your kitchen ; my taste tasters loved it! Please let me know how you like it by leaving a comment below!
Not in the mood for something sweet? Explore My 25 Festive Christmas Party Food Ideas to get you ready to jingle and mingle with the ultimate guide to festive Christmas party food. Whether you’re planning a cozy family dinner or an extravagant holiday bash, these dishes will bring joy and flavor to your gathering!
Looking for some inspiration?… For more Recipes with Cranberries, click HERE! ; for more Christmas Recipes, click HERE! ; for more Christmas Cookies, click HERE! ; and for more French Bredele Holiday Cookies, click HERE!
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Sugared Cranberries and Rosemary | A Christmas Garnish
Equipment
Ingredients
- 12 oz (340 g) fresh cranberries (1 bag | Rinsed)
- Fresh Rosemary (Sprigs)
- 4 oz (115 g) granulated sugar (Here Caster Sugar)
- 4 oz (115 g) water
- 4 oz (115 g) granulated sugar (For Coating | Here Caster Sugar)
Instructions
- For this recipe you need to work on two trays: Place two Large Bonmat on the top of two Large Perforated Baking Sheet. Set Aside.
SIMPLE SYRUP PREPARATION
- Rinse your cranberries and rosemary. Discard any cranberries that are bad/soft/squishy/brown.12 oz fresh cranberries, Fresh Rosemary
- To a small saucepan add the sugar and water to make the simple syrup. Stir to combine. Heat on medium-low heat until the sugar is dissolved, stirring occasionally. Remove from the heat when the sugar has dissolved and the simple syrup has slightly thickened.4 oz granulated sugar, 4 oz water
SUGARED CRANBERRIES AND ROSEMARY PREPARATION
- Add the cranberries and rosemary to the simple syrup and stir to coat them completely. Cover and let it sit for 10 minutes. Working in batches, use a slotted spoon to remove them from the syrup, let the excess simple syrup drip off, and transfer the cranberries to the prepared baking sheet.
- Spread the cranberries in an even, single layer. NOTE: They should not be piled on top of each other. Repeat until all the cranberries and rosemary are coated in the simple syrup. Let the cranberries and rosemary dry on the baking sheet at room temperature for 1 hour.
- Add the remaining granulated sugar to a bowl. Working in small batches, roll the cranberries and rosemary with a fork in the sugar to coat. NOTE: It may be a little more time consuming, but coating a few cranberries at a time with a small amount of granulated sugar will result in a smoother, more even layer of sugar coating. Once they're coated in the sugar, use a slotted spoon to gently transfer the cranberries and rosemary to the second prepared baking sheet. Let the cranberries and rosemary dry on the baking sheet at room temperature for 1 hour.4 oz granulated sugar
- Once your Sugared Cranberries and Rosemary are ready, use them to decorate holiday desserts like my Vintage Almond Wreath with Orange Glaze (Shown in picture) or as garnish for cocktails, or as a sweet/tart element on holiday cheeseboards and charcuterie spreads. Enjoy & Happy Holidays!
- NOTE: Store in an airtight container at room temperature up to 2 days or store in an airtight container in the refrigerator for up to a week.If the cranberries start to "weep" toss with additional sugar before serving.Leftover simple syrup can be used in cocktails/mocktails or stirred into tea/coffee.
Video
Nutrition
Credit: Sharon from the blog What The Fork? ; Recipe “How to Make Sugared Cranberries and Rosemary”. I am making this recipe ever year and it is always spot on. Thank you! ~Nessa
