Sugared Cranberries and Rosemary Leaves
Giving some sparkle to your fruits and leaves is a great way to garnish your favorite desserts and cocktails this holiday season! Use the same recipe to make berries, cherries, grapes, sage, and mint leaves!
Servings: 1 cup
Ingredients
- 120 g cranberries or rosemary leaves/ sprigs
- 120 ml Water
- 160 g Granulated sugar for the syrup
- 200 g Granulated sugar to cover the fruits
Instructions
- Place the water and sugar in a saucepan. Bring to high heat. Once boiling, turn off the stove.
- Wash and dry the cranberries or rosemary. Place them in the saucepan with the syrup and mix carefully. If you're using frozen cranberries, use them straight from the freezer. For the rosemary, check that each leaf is well covered with syrup.
- Remove the fruit with a slotted spoon or sifter and spread them on a drying rack. Separate the cranberries to avoid them sticking to each other.
- Let dry at room temperature for one hour. They should be sticky. If you do not have a drying rack, see the note below.
- Place the rest of the sugar on a deep dish. Roll the fruits in the sugar until they are completely covered.
- Place them back on the drying rack and let them dry for 7-8 hours until the sugar has stuck well and they are dry.
- Store in an airtight container with a paper towel base at room temperature or in the fridge.
Notes
If you don’t own a drying rack, strain the cranberries to drain as much liquid as possible. Then, transfer them to a tray with parchment paper to let it dry. After rolling them on sugar, place a new paper and continue drying.