Line a large baking sheet with parchment paper or foil, then top with a wire cooling rack.

In a large, heavy-bottomed saucepan heat ½ cup of sugar and all the water over medium - high heat until the sugar has dissolved, about 3 to 5 minutes. Remove from heat.

Work in batches, and add the cranberries. Stir gently to coat all sides of the berries with the simple syrup. Use a slotted spoon to remove the berries, and transfer to the wire rack.

Next, use your hands to open sprigs of rosemary (they’ll close as they get wet). Place them in the simple syrup, and turn to coat. Use the slotted spoon to transfer the cooling rack. Allow the cranberries and rosemary to dry for 1 hour without touching them.

Pour the remaining 1 cup of sugar into a shallow baking dish or large plate. Place the cranberries and rosemary into the dish, and use a spoon to turn them over several times in the sugar. After they’re well coated, use the spoon to transfer them back to the wire rack to dry for 1 hour.

Use the sugared cranberries for garnish on desserts like cakes, cheesecakes, and cupcakes. Store extra cranberries in the refrigerator for up to a week.