Cranberry Rosemary Syrup

1 Cup Brown Sugar

1 Cup Water

1 Cup Fresh Cranberries

4 Sprigs Fresh Rosemary

Pour all ingredients in to a saucepan and bring to a simmer over medium heat. Stirring constantly until sugar is dissolved and mixture lightly bubbles. This should take about 5 minutes. Mash the cranberries using a potato masher or the back of a spoon. Remove from heat and pour through a fine mesh strainer in to a jar. Will last in the refrigerator for 2 weeks. Enjoy!

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