Note: To make sugared garnishes, in a medium bowl, toss 2 cups fresh cranberries with 1 egg white and 1 tablespoon water; drain, reserving liquid for rosemary. In a medium bowl, toss drained cranberries with ¾ cup sparkling sugar until coated. Spread fruit on a parchment-lined sheet pan, and let dry completely. Repeat process with 5 to 6 rosemary sprigs, reserved liquid, and ¼ cup sparkling sugar.