Fresh cranberries are typically too bitter to enjoy snacking on them on their own, but these sugared cranberries are going to change your life and no one will ever believe that they are fresh cranberries. You can use coconut sugar or maple sugar if you do not want to use real sugar in the recipe to your preference. Serve them as a sweet treat on a grazing board or as a snack-able dessert.

Servings: 4-8
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

1 cup sugar or maple sugar, divided
½ cup water
3 sprigs fresh rosemary
2 cups of fresh cranberries

Directions

1. Rinse your cranberries and pat them dry and set aside

2. In a small saucepan over medium heat, combine ½ cup of the sugar, water and start to stir as the sugar dissolves. After about 1 min, add the rosemary sprigs and bring to a simmer until all the sugar is fully dissolved.

3. Remove from heat and add the cranberries and fully coat in the sugary mixture.

4. Set them on a baking sheet, preferably with a rack so they can drip any excess syrup and place them in the refrigerator at least one hour, preferably longer.

5. Once cooled and dry, remove them from the rack and place into a Ziploc bag. Add the remaining ½ cup of sugar and shake until all the cranberries are coated.

6. Serve in a bowl as a colorful addition to any grazing board and garnish with fresh rosemary.