Avg. User Rating:
No reviews yet  |  Write a review

---

Recipe tags: Bake, Christmas, Fruit, Indian, New Years, Potluck, Vegetarian

Appetizers and snacks

Brie and Cranberry Chutney

Recipe submitted by DaVita dietitian Jennifer from Virginia.

Portions: 8

Serving size: 1 ounce Brie and 1 tablespoon chutney

Ingredients

Preparation

1. 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 (or Splenda).
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 a 350° F 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 crackers.

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

Renal and Renal Diabetic Food Choices

• 1 meat
• 1 fruit, low potassium
• 1 high-calorie
• 1/2 fat

Carbohydrate Choices

• 2

Helpful Hints

• Crackers are not included in above analysis. Unsalted 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.
• Spread Cranberry Chutney on a turkey sandwich for a yummy flavor.

Tell us what you think
	Your name will be displayed for reviews:
	Your review:
	Rate it:

All comments will be approved by a DaVita teammate and generally will be posted if they are on-topic and not abusive. For more information, please see frequently asked questions.