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
- 3/4 cup Calvados Soaking Syrup
- 1/2 teaspoon sugar
- 1/2 cup fresh cranberries
- 12 sprigs rosemary
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.
Dip a rosemary sprig in syrup; tap off any excess liquid. Dip into sugar, and tap off excess sugar. Set aside on parchment. Repeat.