Sugared Cranberries and Rosemary
Cranberries and rosemary dipped in sugar syrup and dusted with sugar
Equipment
- Parchment lined sheet pan
- Cooling rack
- Heavy bottomed saucepan
- Spiral/spider skimmer or slotted spoon
Ingredients
- 1¾ cup sugar divided
- 4 cups cranberries fresh, rinsed and dried
- 2 ounces rosemary fresh, rinsed and dried
- ¾ cup water
Instructions
- Place the cooling rack on top of the parchment lined sheet pan and set it next to the stove for easy access.
- In a heavy bottom saucepan add ¾ cup of sugar with the water. Heat on medium until all of the sugar melts and remove it from the heat. Dip the rosemary in the syrup to coat and then move it to the cooling rack. Continue with the remaining sprigs of rosemary.
- Place the pan back onto the stove and bring the heat to medium high. Bring the syrup to a boil for 2 minutes and add the cranberries. Remove from the heat and stir to coat all of them evenly. This may need to be done in 2 batches. Using the spider skimmer remove the cranberries and place on the cooling rack.
- Allow to dry for at least an hour.
- Place the remaining sugar in a bowl and place the rosemary in the bowl. Gently scooping the sugar over the rosemary to evenly coat it. Shake off the excess sugar. Repeat with the remaining rosemary and then with the cranberries.
- Can be stored in an air tight container for up to 4 days in the refrigerator.
Nutrition
Serving: 1servingCalories: 191kcalCarbohydrates: 50gProtein: 0.2gFat: 0.2gSaturated Fat: 0.004gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 3mgPotassium: 41mgFiber: 2gSugar: 46gVitamin A: 30IUVitamin C: 7mgCalcium: 5mgIron: 0.1mg
Nutrition Disclaimer*
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