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
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.
|Calories 204g||Protein 6g|
|Carbohydrates 27g||Fat 8g|
|Cholesterol 28mg||Sodium 184mg|
|Potassium 118mg||Phosphorus 65mg|
|Calcium 74mg||Fiber 1.9g|
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.