Line 2 baking sheets with parchment paper, and place a wire rack on top of each.
In a small saucepan, whisk together granulated sugar and ½ cup (120 grams) water. Bring to a boil over medium-high heat; reduce heat to low, and simmer for 2 to 3 minutes. Remove from heat, and let cool for 10 to 15 minutes.
Dip rosemary sprigs in syrup until just coated in syrup; place on one prepared rack. Repeat procedure with cranberries, using a slotted spoon to remove. Let stand until dry, about 1 hour.
In a medium bowl, place sparkling sugar. Dredge rosemary in sugar to coat; return to wire rack. Repeat procedure with cranberries, using a slotted spoon. Let stand until dry, about 1 hour. Store in an airtight container for up to 2 days.