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- 3 cups granulated sugar, divided
- 2 cups water
- 2 cups fresh cranberries
- 6 or so branches of fresh rosemary
Combine 2 cups sugar and 2 cups water in a small saucepan over medium heat, stirring until sugar dissolves. Wait until mixture comes to a simmer (approximately 6 to 7 minutes), and remove it from the heat. Add cranberries to the hot syrup. Allow the cranberry and syrup mixture to cool, then chill overnight (this sweeten the cranberries nicely.)
Spread a baking pan with approximately 1 cup sugar. Use a slotted spoon to scoop the berries out of the syrup and on to the pan, shake to coat cranberries. Dip rosemary springs in the remaining syrup and then place on baking pan; coat with sugar.
Line a separate tray with parchment, and spread the sugared cranberries and rosemary sprigs in a single layer; let stand at room temperature until dry, about an hour.
Store in an airtight container lined with parchment in a cool place for up to a week. (Do not store in plastic bag—berries will get soggy and lose their pop.)
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