Rinse cranberries and place in a medium bowl. Pour maple syrup over cranberries and stir to combine. Cover, and let soak in the refrigerator overnight. Drain cranberries in a colander. Place cranberries in a single layer on a baking sheet covered with wax paper. Refrigerate for about an hour. Place sugar in a large bowl or baking dish. Add cranberries in 2 batches and roll around until lightly coated in sugar.

To make cranberry chutney (while drained cranberries are in the fridge): Combine cranberries, water and sugar in a small saucepan over medium heat and simmer until cranberries pop and begin to soften. Use the back of a spoon or a fork to gently mash the cranberries and continue cooking until the mixture has thickened. Remove from heat and allow to cool.

Assemble crackers with one slice of brie, a dollop of cranberry chutney, and 3-5 sugared cranberries. Place on a serving tray, set them out and watch them disappear!