Ingredients

• 2 cups fresh cranberries
• 1 cup good maple syrup
• 1 cup granulated sugar
• 16 water crackers (such as Carr’s)
• 8 ounces brie cheese
• 1/2 cup cranberry chutney or cranberry relish
• Fresh mint, for garnish

Instructions

1. Rinse the cranberries and place in a medium bowl. Heat the syrup in a small saucepan until just warm. Pour over the cranberries. (Make sure the syrup is warm, not hot, or the cranberries may pop.) Gently stir with a spoon to coat all the berries. Cool, cover, and let soak in the refrigerator overnight.
2. The next day drain the cranberries in a colander. Place the sugar in a large bowl or baking dish. Add half of the cranberries and roll them around until lightly coated in sugar; repeat with the other half. Place on a baking sheet and let dry, about 1 hour.
3. To assemble, top the crackers with one slice of Brie, a light layer of cranberry chutney, and four or five sugared cranberries. Garnish with fresh mint sprigs.