Wash the fresh cranberries and rosemary thoroughly under cool running water to remove any impurities. Drain them well and gently pat them dry using a clean kitchen towel.

In a medium saucepan, combine equal parts water and granulated sugar to create a simple syrup. Heat until it comes to a gentle boil, stirring occasionally for about 1 minute to dissolve the sugar completely.

Using a fork or a skewer, dip each cranberry individually into the warm simple syrup, ensuring it is completely coated without bruising the berries.

Let the coated cranberries and rosemary dry at room temperature for about 1 hour. Once the first side has dried, gently flip them over for an additional hour.

Prepare a shallow dish with granulated sugar. In small batches, roll each cranberry and sprig of rosemary in the sugar until completely covered.

After coating in sugar, place the sugared items back on the wire rack or parchment paper. Leave them to dry uncovered for at least another hour.