Sugared Cranberries for 8 Servings: Crispy Holiday Garnish

Instructions:

1. In a small heavy-bottomed saucepan, combine the water and organic cane sugar. Bring to a simmer over medium heat, stirring until sugar is fully dissolved and liquid is clear. Remove from heat immediately.
2. If using rosemary, add the sprig to the syrup and let steep for 5 minutes. Remove rosemary before proceeding.
3. Add fresh cranberries to the warm syrup and stir gently to coat. Let the berries sit in the warm syrup for at least 10 minutes to allow for a gentle infusion without bursting the skins.
4. Using a slotted spoon, remove the cranberries from the syrup and place them in a single layer on a fine-mesh wire cooling rack set over a baking sheet.
5. Allow the berries to air-dry for approximately 1 hour or until they are tacky to the touch but not wet. This creates the essential 'glue' layer for the sugar.
6. Place the extra-fine caster sugar in a large mixing bowl. Working in small batches, roll the tacky cranberries in the sugar until evenly coated in a frosted shell. Transfer back to the rack to set for 30 minutes.