Thanksgiving fruit salad

1. Add the sugar, dried cranberries, rosemary, cinnamon stick and 1/2 cup water to a small pot. Using a vegetable peeler, peel 1 large strip of zest from one of the oranges and add to the pot. Set over medium heat, bring to a simmer and cook, stirring to dissolve the sugar and pressing the solids down into the mixture, until slightly thickened, about 5 minutes. Turn off the heat and cool the syrup to room temperature.

2. Discard the rosemary, cinnamon and orange zest. Strain the syrup through a sieve into a small bowl; set aside. Add the cranberries to a large bowl.

3. Remove the remaining zest from the oranges using a paring knife, following the shape of the fruit. Carefully cut between the sections to release whole segments and add to the bowl with the cranberries. Add the red and green grapes, pomegranate seeds, pears and apples to the bowl and toss together.

4. Pour half the reserved syrup over top of the fruit and toss to coat. Cover the bowl with plastic wrap and refrigerate, tossing occasionally, for at least 1 hour and up to 4 hours to let the fruit marinate in the syrup. Before serving, taste and add additional syrup as desired.