In a medium saucepan add 1 cup C&H® Turbinado Sugar and 1 cup water. Add cinnamon sticks and fresh cranberries and place on medium heat, stirring together. Bring to a simmer and let simmer for about 15 minutes or until cranberries have popped.
Once cranberries have popped, let cool completely. Once cooled, strain into a glass jar.
Rim glasses by combining 1 tbsp salt with 2 tsp fresh orange zest on a small plate. Rim the lime wedge around the rim of the glass and roll in the salt mixture. Place glass in the freezer to chill while making cocktail.
In a cocktail shaker add tequila, orange liqueur, lime juice, 1 tsp fresh orange zest, and cranberry cinnamon simple syrup made earlier. Then add ice and shake vigorously, about 20 seconds.
Double strain into final glass filled with ice (or filled with decorative cranberry ice).
Garnish with a fresh sprig of rosemary, fresh cranberries, and lime wheel.
You can store syrup for 2-4 weeks in the refrigerator.