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Sugared Cranberries and Rosemary

Use these decorative fruits and herbs when making our Gingerbread Semifreddo.

  • Yield: Makes 1/2 cup

Source: Martha Stewart Living, December/January 1997



  1. Pour soaking syrup into a medium bowl; place sugar in a large one. Insert a wooden toothpick into a cranberry. Dip a cranberry into syrup, tap off any excess liquid, and roll in sugar. Set aside on parchment. Repeat.

  2. Dip a rosemary sprig in syrup; tap off any excess liquid. Dip into sugar, and tap off excess sugar. Set aside on parchment. Repeat.

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