2 cups fresh cranberries
1 cup pure maple syrup
1 cup sugar
16-20 Butter crisp crackers
8oz Brie, sliced
raspberry jam
fresh mint leaves
Rinse the cranberries, sort through and remove any soft wilted berries. Place the cranberries in a medium bowl.
Heat the maple syrup in a small saucepan over medium low heat just until warm.
Pour the warm syrup over the cranberries. (if the syrup is too hot the cranberries will pop and ruin the result). Cool, cover and refrigerate. (overnight preferably) 4-6 hours minimum.
Drain the cranberries. Place the sugar in a shallow bowl and roll the cranberries in the sugar, a few at at time. Place the sugared cranberries on a baking sheet to dry. About an hour.
Assemble the crackers with 1 slice of brie, a tsp or so of raspberry jam, 3 cranberries and a mint leaf(I use just the tip of the leaf and tuck it under a cranberry)