3 cups (750 ml) chilled orange juice (freshly squeezed is best)
Orange wheels, to garnish
Line a baking sheet with parchment paper and set aside.
Dip the rosemary sprigs, one at a time, in the simple syrup. Let the excess drip off and roll the rosemary in the granulated sugar, to coat. Place on a baking sheet and repeat for all of the rosemary. Refrigerate for 5 minutes.
Drop a spoonful of cranberry sauce in the bottom of each champagne flute. Fill the champagne flutes 1/2 full with orange juice. Top with sparkling wine. Garnish with the sugared rosemary and orange wheels.