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Every holiday season, I can’t resist making these sparkly sugared cranberries and rosemary sprigs. They remind me of frosted pine branches on a snowy Colorado morning—the kind that makes the whole house feel cozy and festive. They’re one of my favorite simple tricks for adding instant Christmas magic to desserts, drinks, and food photos. Plus, they take less than 30 minutes to make, which is perfect for my busy baking schedule!
I first made them while photographing my Cranberry Bundt Cake. I wanted a natural garnish that looked elegant but didn’t take hours to prepare. When I saw how beautifully these sugar-coated berries caught the light in my studio, I was hooked! Now, I use them to decorate everything from Chocolate Ginger Sugar Cookies to my Christmas Cookie Cutter Peppermint Fudge. They’re the ultimate quick, festive finishing touch.
Why You’ll Love This Recipe
- Fast and easy: Just four ingredients and 30 minutes.
- Versatile: Perfect for cakes, drinks, and even cheeseboards.
- Gorgeous presentation: Adds that snowy, sparkling finish everyone loves.
- Make-ahead friendly: Can be made 1–2 days before your event.
Personal Tip: I love using these sugared berries to decorate my Eggnog Buttercream Cupcakes or sprinkle them around a Hot Cocoa Bar for Kids setup—they always make the table look magical without any effort.
Watch how I make this recipe
Tools That Make It Easier
- Baking Sheet: For drying the sugared berries evenly.
- Glass Mixing Bowl: Ideal for coating—you can see the sparkle form as you work.
- Paper Towels: Keep your berries from getting soggy.
- Saucepan with Pouring Lip: Prevents sticky syrup spills when pouring (trust me, it’s worth it!).
Personal Tip: I keep a dedicated baking sheet just for sugar work and dessert decorations—it helps keep my pans photo-ready for shoots.
What You’ll Need From Your Pantry
- ½ cup fresh cranberries, washed
- 1 package fresh rosemary, washed
- ¼ cup sugar
- ¼ cup water
- ½ cup sugar, for coating
Optional: Add a splash of vanilla or orange extract to your syrup for a lovely aroma that complements most holiday desserts.
Before You Start: My Quick Tip
- Chill the syrup before dipping—it helps sugar stick better.
- Use coarse sugar for dramatic sparkle or superfine sugar for a snowy look.
- Make extra for food photography—they fill empty plate spaces perfectly.
- Reuse leftover syrup in Cranberry Lemonade, Sparkling Holiday Punch, or to sweeten your Christmas Morning Coffee.
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Let’s Make It Together
- Prep: Line a baking sheet with paper towels. Pour ½ cup of sugar into a bowl for coating later.
- Make Syrup: Combine ¼ cup sugar and ¼ cup water in a small saucepan over medium heat. Stir until dissolved.
- Cool the Syrup: Let the syrup cool completely to avoid popping cranberries or wilting rosemary.
- Dip and Dry: Dip cranberries and rosemary into the syrup, then place them on the baking sheet to dry slightly.
- Coat with Sugar: Roll them in the remaining sugar until evenly coated. Let them dry completely before using.
Personal Tip: For an extra frosty look in photos, roll them twice—once after dipping and again after 15 minutes of drying.
Recipe variations
- Citrus Twist: Add orange zest to your syrup for brightness.
- Spiced Holiday Touch: A dash of cinnamon or clove gives a cozy aroma.
- Cocktail Garnish: Skewer sugared cranberries on toothpicks for festive drinks like Homemade Hot Chocolate or Peppermint Mocha Lattes.
- Dessert Decor: Use on top of Gingerbread Bundt Cake, Eggnog Cupcakes, or even White Chocolate Peppermint Fudge for a snow-dusted finish.
Storage Tips
Store in an airtight container lined with paper towels. Keep in a cool, dry spot for up to 3 days or in the fridge for up to 5 days. Avoid sealing them while wet—this melts the sugar coating.
Personal Tip: If they lose their sparkle, refrigerate them uncovered for a few minutes. The sugar will firm back up beautifully.
More Festive Recipes You’ll Love
- Cranberry Bundt Cake – the perfect holiday showstopper.
- Gingerbread Biscotti – cozy and ideal for dipping.
- Eggnog Buttercream Frosting – creamy and festive.
- Christmas Cookie Cutter Peppermint Fudge – easy and adorable edible gifts.
- Hot Cocoa Bar for Kids – a family favorite winter setup.
Sugared cranberries and rosemary
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Ingredients
- ½ cup Fresh cranberries washed
- 1 package Fresh rosemary washed
- ¼ cup Sugar
- ¼ cup Water
- ½ cup Sugar for the final coat
Instructions
- Start by lining a baking sheet with a few paper towels.
- Pour ½ cup of sugar into a glass mixing bowl and set it aside — you’ll use this for coating later.
- In a small saucepan, combine the water and ¼ cup of sugar over medium heat.
- Stir the mixture with a silicone spatula until the sugar is completely dissolved and everything is well blended.
- Let the sugar syrup cool down completely.
- Dip the cranberries and rosemary sprigs into the cooled syrup, then place them on the prepared baking sheet.
- Roll the cranberries and rosemary, a few at a time, in the reserved sugar until they’re fully coated. Let them dry on the baking sheet lined with fresh paper towels before using as a sweet, sparkly garnish.
From My Kitchen to Yours
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I’ve Got Answers
How far in advance can I make sugared cranberries?
You can make them up to 2 days in advance. Store them uncovered in a cool, dry place for the best sparkle.
Can I use frozen cranberries?
Fresh cranberries work best because frozen ones tend to burst when thawed, but if frozen is all you have, let them thaw completely and dry them well first.
What’s the best sugar to use?
Regular granulated sugar works beautifully, but sparkling or sanding sugar gives them a more dramatic, frosted finish.
How can I make them less sweet?
Rinse them lightly before serving to remove excess sugar without losing too much sparkle.
Can I use other herbs besides rosemary?
Yes! Try sugared thyme or mint sprigs for a slightly different flavor and lo
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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