Prepare the Simple Syrup:

1. Combine Sugar and Water: In a small saucepan, heat ½ cup of granulated sugar and ½ cup of water over medium heat, stirring until the sugar dissolves completely.
2. Cool Slightly: Remove the saucepan from the heat and let the syrup cool for 2-3 minutes.

Coat the Cranberries and Rosemary:

3. Dip Cranberries: Add the cranberries to the saucepan and toss until evenly coated in the syrup. Use a slotted spoon to remove the cranberries, allowing excess syrup to drip off.
4. Dip Rosemary Sprigs: Submerge the rosemary sprigs in the syrup, ensuring they are fully coated, then remove them with tongs or a fork.

Sugar Coating:

5. Coat with Sugar: Spread granulated sugar onto a shallow plate or baking sheet. Roll the syrup-coated cranberries in the sugar until fully covered. Sprinkle sugar over the rosemary sprigs to coat them evenly.
6. Dry: Place the sugared cranberries and rosemary on a parchment-lined baking sheet. Let them dry at room temperature for about 30 minutes.

Final Touches:

7. Use or Store: Once dry, use the sugared cranberries and rosemary immediately or store them in an airtight container for up to 3 days.