Mix all the orange maple syrup ingredients in a saucepan. On medium-high heat bring to a simmer until sugar is dissolved. Remove from heat and let it cool. Add the cranberries and stir. Use a slotted spoon or spider and place on a cooling rack over a sheet pan. Let it dry for an hour. Save the syrup for the cranberry sauce or jam.

On a plate with the sugar roll the cranberries until completely coated. Use for garnish or decoration for cakes and pastries.

Store in an airtight container for up to 3 days and freeze. Cook them down and make a sauce or jam.