Line 2 baking sheets with parchment paper, and place a wire rack on top of each.

In a small saucepan, bring granulated sugar and 1⁄2 cup (120 grams) water to a boil over medium-high heat, stirring occasionally until sugar dissolves. Reduce heat, and simmer for 2 to 3 minutes. Remove from heat, and let cool until warm to the touch.

Dip rosemary sprigs in syrup until coated; place on a 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 to remove. Let stand until dry, about 1 hour. Store in an airtight container for up to 2 days.