3/4 cup sugar
3/4 cup fresh cranberries
1. In 2-quart saucepan, heat 1/2 cup water, 1/2 cup of the sugar and the cranberries to boiling over medium-high heat, stirring often. (Do not overcook; cranberries should swell and just begin to pop.) Remove from heat; drain. Toss cranberries with remaining 1/4 cup sugar, coating completely.
2. On waxed paper, arrange sugared berries in single layer. Let stand uncovered at least 8 hours or up to 24 hours.
Sugared Rosemary Sprigs
6 sprigs fresh rosemary (3 to 5 inch)
2 pasteurized egg whites, slightly beaten
1 1/2 cups superfine sugar
1. With small pastry brush, brush 1 rosemary sprig with egg whites (do not dip rosemary into egg whites). Working over waxed paper, heavily sprinkle sugar through wire-mesh strainer over rosemary, turning to coat completely. Shake off excess sugar.
2. On waxed paper, place sugared rosemary. Repeat with remaining rosemary, egg whites and sugar. Let stand uncovered at least 8 hours or until dry. Store uncovered at room temperature.
This sugary garnish is not intended to be eaten if you use regular egg whites. However, the uncooked whites of pasteurized eggs are food safe.