Brie And Cranberry Chutney

Portions : 10
Serving Size : 3/4 ounce Brie, 2 teaspoons chutney and 3 low - sodium crackers
Carbohydrate choices : 2

Diet Types : CKD Non - Dialysis, Dialysis, Diabetes
Renal and Renal Diabetic Food choices : 1 meat,1/2 fruit, low potassium, 1 starch, 1 high-calorie, 1 fat

Foods for Dialysis Patients
  • 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

  • 1. Preheat oven to 350 F. Wash and drain fresh cranberries.

  • 2. 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.

  • 3. Add white and brown sugar.

  • 4. Add spices and stir gently.

  • 5. Remove from heat. Let chutney cool.

  • 6. 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.

  • 7. 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.

  • 8. Remove Brie from oven and place on a platter.

  • 9. Pour warm chutney over Brie and serve with a variety of low - sodium crackers.

Nutrients Per Serving
Calories 204g Protein 6g
Carbohydrates 27g Fat 8g
Cholesterol 28mg Sodium 184mg
Potassium 118mg Phosphorus 65mg
Calcium 74mg Fiber 1.9g
Helpful hints
  • 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.