In a medium-sized pot, over medium-low heat, dissolve the sugar in the water.

Add the cranberries and return to a gentle boil over medium to medium-high heat for about 10-12 minutes until the cranberries begin to fall apart, stirring occasionally.

Once the mixture has gently boiled for a bit add the ginger, rosemary, and orange zest. Stir to combine and boil for about 2 minutes longer. Remove from heat to cool slightly before topping crackers.

Break each buttermilk cracker into thirds.

Top each cracker with a thin slice of manchego cheese.

Finish with about 1 tablespoon of homemade cranberry sauce.