2 cups fresh cranberries

1 cup 100% maple syrup

1 cup granulated sugar

8oz brie or other soft, ripened cheese

Cranberry chutney or relish

Mint for garnish (if desired)

  1. Rinse cranberries and place them in a medium bowl.  Warm maple syrup in a small saucepan, being careful not to let it get too hot or cranberries may pop.  Pour syrup over cranberries once warm, and let cranberry mixture soak in refrigerator overnight, or at least 4 hours.
  2. Remove cranberry mixture from fridge, and drain with colander.  Place sugar in a large bowl or baking dish, and add half the cranberries.  Roll cranberries around until coated with sugar, and place on a baking sheet to dry, about one hour.  Repeat with remaining cranberries.
  3. Assemble Croccantini with one slice of brie, a layer of cranberry chutney or relish, and 3-5 sugared cranberries.  Garnish with fresh mint if desired.
Original recipe found at cathy.snydle.com
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