• Rinse the fresh cranberries and/or rosemary and drain.
• In a small saucepan, make a simple syrup by combining together granulated sugar and water.
• Heat the pan over medium heat until the sugar dissolves and becomes a thicker syrup.
• Remove the pan from heat and gently add in the fresh cranberries.
• Use a spatula to stir to coat the cranberries with the syrup.
• Transfer the sugar-coated cranberries onto a baking sheet lined with parchment paper.
• Let the cranberries and/or rosemary sit for about 10-15 minutes, until the coating has cooled and is slightly tacky.
• Sprinkle additional white granulated sugar (or castor sugar) over the cranberries and roll to coat the surface evenly.
• If you wish, you can place the sugar into a small shallow bowl and add the cranberries in one-by-one to coat evenly before removing with a slotted spoon.
• Place the sugared cranberries onto a parchment-lined baking tray or wire rack to dry, at least an hour.

Note: you can do the rosemary sprigs in the same manner.

• Store sugared cranberries in an airtight container at room temperature for up to 3 days.
• Use as a garnish, decoration, or enjoy as a snack.