Sugared Rosemary or Cranberries

cranberries and rosemary

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The perfect finishing touch on all kinds of holiday bakes is often overlooked, but it shouldn’t be. This easy garnish of sugared rosemary or cranberries is so impressive and truly adds sparkle to everything from breads to cookies and cakes or even cocktails.

bowl of sugared cranberries and rosemary

 

Making sugared rosemary or cranberries is so simple — just don’t share this secret with anyone and they’ll wonder at your baking prowess.

gluten free cranberry bread with sugared cranberries and rosemary

 

How to Make Sugared Rosemary or Cranberries

It all starts with a simple syrup. If you haven’t made simple syrup before, now is a good time to try your hand at it, as it’s simple — hence the name.

If you have any left over, save it for mixed drinks. See how savvy you are?

cranberries and rosemary with simple syrup

Once the simple syrup is made, you swirl fresh rosemary sprigs or cranberries (or heck, anything else you like) through, then lay them out to dry for around an hour, but no more or you’ll have to re-swirl.

The sticky coating will allow the sugar to coat the surface of each sprig or berry beautifully.

rosemary in sugar

Toss through a bowl of sugar and voila! The garnish is complete! 

I like using less processed, larger granulated sugar for better effect, but use what you have.

sugared rosemary and cranberries on cranberry bread

Go forth and garnish!

Sugared Rosemary or Cranberries

bowl of sugared cranberries and rosemary

Sugared Rosemary or Cranberries

Sugar herbs or berries for a gorgeous, edible garnish on holiday cakes, cookies, breads or even drinks!
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Course: Dessert
Cuisine: British
Prep Time: 15 minutes
Cook Time: 1 minute
Additional Time: 1 hour
Total Time: 1 hour 16 minutes
Servings: 12 herb sprigs or 1 cup cranberries
Author: Jules Shepard

Ingredients
  

  • 12 sprigs rosemary or 1 cup fresh cranberries
  • 1 cup granulated sugar
  • 1/2 cup water

Instructions

  • Gather ingredients, measuring out 1/2 cup of sugar in a flat-bottomed bowl for sugaring the herbs or berries after they dry a bit.
  • Add 1/2 cup sugar to 1/2 cup water in a small sauce pan and heat to medium, stirring constantly until the sugar is dissolved. Remove from the heat.
  • Add herbs or berries, allowing enough room between them to fully coat all sides and surfaces. Remove with tongs, fork, or a slotted spoon and allow them to dry for about 1 hour on a wire rack.
  • After 1 hour, dredge through the remaining sugar in a bowl to fully coat.
  • Garnish breads, cakes, cookies, cocktails ... or use as decorations. Store in air-tight container for up to 3 days.

Video

Notes

*YES! These garnishes are edible!

** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.

Have fun sugaring all kinds of herbs and berries and garnishing everything this holiday season!

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sugared rosemary and cranberries | gfJules

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