First, line a baking sheet with some paper towels.
Next, pour ½ cup of sugar into a glass mixing bowl and set aside. This will be for the final coat.
Then, combine the water and ¼ cup of sugar in a small saucepan over medium heat.
Heat and stir the mixture with a silicone spatula until the ingredients are completely combined and the sugar is dissolved.
Then, let the sugar syrup cool entirely.
Next, dip the cranberries and rosemary into the sugar syrup and then transfer them to the lined baking sheet.
Finally, roll the cranberries and rosemary around, a few at a time, in the mixing bowl with the remaining sugar to completely coat them. Once they are fully coated, let the sugared toppings dry on the baking sheet, lined with dry paper towels, before using them as a pastry decoration.