Rinse cranberries and place in a medium bowl.
Heat syrup in a small sauce pan just until warm.
Pour over cranberries when syrup is warm, not hot, or cranberries may pop.
Cool, cover, and let soak in the refrigerator overnight.
Drain cranberries in a colander.
Place sugar in a large bowl or baking dish.
Add cranberries in batches and roll around until lightly coated in sugar.
Place on a baking sheet until dry, about 1 hour.
Assemble crackers with one slice of brie, a light layer of cranberry chutney, and 4 or 5 sugared cranberries.
Garnish with fresh mint sprigs.