In a large saucepan over medium heat, cook the maple syrup for 5 minutes. Remove from heat BEFORE it starts to simmer.
Add the fresh cranberries and stir to combine. Cover and chill overnight or at least 6 hours.
Drain the cranberries in a colander for 20 minutes.
Line a baking sheet with parchment paper.
Add the sugar to a shallow baking dish.
Using a slotted spoon, add about 1 C of cranberries to the sugar and toss to coat well.
Place the cranberries (in a single layer) on the parchment lined baking sheet to dry. Repeat with the remaining cranberries.
Store in an airtight container for up to 3 days.
This recipe was inspired by the Sparkling Cranberry recipe in Southern Living.