Brie And Cranberry Chutney
- CKD Non - Dialysis
Portions : 10
Serving Size : 3/4 ounce Brie, 2 teaspoons chutney and 3 low - sodium crackers
- one 12-ounce bag fresh cranberries
- 1/3 cup water
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon dry mustard
- 1 teaspoon cloves
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- one 8 - ounce wheel of Brie cheese
- 30 low - sodium crackers
- Preheat oven to 350° F. Wash and drain fresh cranberries.
- In a large skillet, heat water on medium for 5 minutes and add fresh cranberries. Heat for no more than 5 minutes, just until the cranberries start to burst.
- Add white and brown sugar.
- Add spices and stir gently.
- Remove from heat. Let chutney cool.
- Remove Brie from the wrapper. Leaving a half - inch border of rind on top of the wheel, cut out a circle and lift out rind from the center to expose the Brie inside.
- Place Brie on a baking sheet and heat in oven just until the cheese is soft to the touch and the top is slightly melted.
- Remove Brie from oven and place on a platter.
- Pour warm chutney over Brie and serve with a variety of low - sodium crackers
Renal and Renal Diabetic Food choices
- 1 meat
- 1/2 fruit, low potassium
- 1 starch
- 1 high-calorie
- 1 fat
- Low - sodium crackers are recommended to help keep sodium low.
- Cranberry Chutney can be prepared and refrigerated for three days prior to serving.
- Cranberry Chutney is a delicious side dish with turkey, pork or lamb, or spread it on a turkey sandwich for a yummy flavor.
Nutrients per serving
- Calories - 204
- Protein - 6 g
- Carbohydrates 27 g
- Fat - 8 g
- Cholesterol 28 mg
- Sodium - 184 mg
- Potassium - 118 mg
- Phosphorus - 65 mg
- Calcium - 74 mg
- Fiber - 1.9 g
Disclaimer: All recipes, serving suggestions and side dish add-ons have been written to cater to people with kidney disease as a broad outline. For specific situations, modifications can be made by your renal dietitian.