1. Add an ounce or so of juice to the bottom of a champagne flute. Fill it up with champagne, garnish with rosemary and sugared cranberries, and serve

FOR THE SUGARED CRANBERRIES:

1. Add 1 cup of the sugar and the water to a saucepan over medium heat. Whisk until the sugar dissolves and bring the mixture to a boil, cooking for 2 to 3 minutes. Set it aside until it is cool enough to touch.
2. Place the cranberries in a small bowl. Once the syrup is cool, pour the simple syrup over them and stir.
3. Place the remaining sugar on a plate. Roll them in sugar a few at a time to keep from sticking together.