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sugared cranberries and rosemary on cake (1)

Sugared Cranberries and Rosemary Recipe

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5 from 1 review

  • Author: Mimi
  • Total Time: 2 hours 15 minutes
  • Yield: 3 cups sugared cranberries OR 25 sprigs sugared rosemary


The perfect garnish to add some sparkle and festive color to your Christmas desserts and Holiday boards! Use these candied cranberries and candied rosemary to decorate cakes, charcuterie boards, holiday cocktails, and more!


  • 1 & 1/2 cups granulated sugar, divided
  • 1/2 cup water
  • 3 cups fresh cranberries /OR/ 25 to 30 sprigs fresh rosemary, washed and dried thoroughly * see notes


  1. Prep a wire rack over some paper towels, parchment paper, or a baking sheet to catch drips. Set aside.
  2. In a medium sized skillet, combine 1/2 cup sugar and water. Place over medium-high heat and bring up to a boil. Boil for 1 minute, then move the pot off the heat. Cool for 15 minutes.
  3. Add your cranberries/rosemary into the skillet (you may need to work in batches if they don't all fit comfortably). Working quickly, toss the cranberries/rosemary in the sugar & water syrup until fully coated. Don't leave them in for more than about 10 to 20 seconds or they'll start to burst/wilt!
  4. Use a slotted spoon or a spider strainer to remove the cranberries/rosemary from the pot, and transfer onto your wire rack to drain (make sure they're in a single layer with enough room for air to circulate around them). Leave them out to dry for 1 hour.
  5. Pour the remaining 1 cup of sugar into a medium bowl. Toss the cranberries/rosemary in the sugar to coat. And they're ready to use!


* This recipe makes 3 cups of sugared cranberries or 25 to 30 sugared rosemary sprigs. You can also use it to make a combination of the two. If making both at once, toss them in the sugar/water syrup separately. The cranberries can bruise the rosemary if they're added to the pot at the same time. 

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes