Rinse the cranberries, discarding any that have become soft.
In a tupperware with a lid, stir together the cranberries and maple syrup.
Cover and refrigerate overnight, or 6-8 hours.
Place the cranberries in a colander set over a bowl so that the syrup drains off (save it for pancakes!)
Spread the sugar onto a rimmed baking sheet. Working in 2-3 batches, roll the drained cranberries in the sugar. Kids love this part! I love this part! Lick your fingers!
Let the cranberries dry out on the pan, or you can put them on a cooking rack so they get really crisp. Make sure none of them are touching each other.
Let them dry out for at least an hour, the more the better. Putting the pan in the fridge speeds this up.
Store the cranberries uncovered on a pan or shallow dish. If you cover them or let them touch each other, they will get soggy.
If you want to give these away as a hostess or neighbor gift, I recommend layering them in a tin lined with parchment paper. Put another layer of parchment on top before adding a second layer. Tell the recipient to uncover the tin as soon as possible.