Sparkling Cranberries

My sister made this recipe from Southern Living over Thanksgiving. Oh, my gosh! These are so addictive! The sweet syrup and sugar against the sour cranberries is perfect. The note on the recipe says they can be served with baked Brie or as a garnish on cakes or pies, but they're also super good just eating them out of hand.

Sparkling Cranberries
makes 2 cups

1 c pure maple syrup
2 c fresh cranberries
1 c sugar
parchment paper

Cook maple syrup in a saucepan over medium-low heat 1 to 2 minutes (don't let the syrup get too hot or the cranberries will pop). Remove from heat and stir in cranberries. Cover and chill 8 to 12 hours. Place sugar in a baking dish. Drain cranberries in a colander then add a few cranberries at a time to the sugar; gently toss to coat. Place cranberries in a single layer on a parchment paper-lined baking sheet; repeat with remaining cranberries. Let stand until completely dry.

Note: I used a full bag of cranberries instead of just 2 cups, kept the rest of the ingredients the same.