Line a 1/2 sheet pan with parchment paper and set aside.

Discard any cranberries that are bad/soft/squishy/brown.

Add 1/2 cup granulated sugar and the water to a small saucepan and stir to combine. Heat on medium-low heat until the sugar is dissolved, stirring occasionally. Remove from the heat when the sugar has dissolved and the simple syrup has slightly thickened.

Working in batches, add the cranberries to the simple syrup and stir to coat them completely. Use a slotted spoon to remove them from the syrup, let the excess simple syrup drip off, and transfer the cranberries to the prepared baking sheet.

Spread the cranberries in an even, single layer, they should not be piled on top of each other. Repeat until all the cranberries and rosemary are coated in the simple syrup. Let the cranberries and rosemary dry on the baking sheet at room temperature for 1 hour.

Line a second baking sheet with parchment paper and set aside.

Add the remaining granulated sugar to a bowl. Working in small batches, roll the cranberries and rosemary in the sugar to coat. Once they're coated in the sugar, use a slotted spoon to gently transfer the cranberries and rosemary to the second prepared baking sheet. Add additional sugar as needed.

Once all the cranberries and rosemary are coated, let them dry on the baking sheet for an hour.

Use to decorate holiday desserts, as garnish for cocktails, or as a sweet/tart element on holiday cheeseboards and charcuterie spreads.