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

Brie and Cranberry Chutney

A DaVita renal dietitian shares her Brie and Cranberry Chutney recipe for people who are on a kidney-friendly diet. People who have kidney disease, diabetes or are on dialysis can enjoy Brie and cranberry chutney found on

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe submitted by DaVita dietitian Jennifer from Virginia.

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


  • 12 ounces 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
  • 8 ounces 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 (or Splenda).
  4. Add spices and stir gently.
  5. Remove from heat. Let chutney cool.
  6. Remove wheel of 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.

Renal and renal diabetic food choices

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

Carbohydrate choices


Helpful hints

  • Fresh cranberries are sold in 12 ounce bags.
  • Low-sodium crackers are recommended to help keep sodium low.
  • substitute 1/2 cup Splenda® granular and1/4 cup Splenda® brown sugar blend for sugars. Substitutions reduce carbohydrate to 19 grams per serving, 1 carbohydrate choice.
  • 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.

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4 Comments | Average User Rating:

Brie and Cranberry Chutney

pjabc3000 says:


I do not particularly care for cloves. Is it a must to make this recipe good or is it optional? Moderator response: definitely an option!

Feb. 09, 2012, 12:14 PM - Inappropriate review?

Brie and Cranberry Chutney

myhralee says:


This recipe was great! We had it as an appetizer before Thanksgiving dinner and we ate so much we weren't hungry for dinner!

Apr. 17, 2011, 7:34 AM - Inappropriate review?

Brie and Cranberry Chutney

Jaspurr says:


Excellent dish! I brought it to a party, and it was gone in no time. Have made it several times since and have gotten several requests for the recipe. It is a great appetizer for the holidays as it is so colorful.

Dec. 21, 2009, 8:21 AM - Inappropriate review?

Brie and Cranberry Chutney

Remillard says:


This is a great recipe to bring to a party for an appetizer as not only does everyone else enjoy it but you can too! It's also very quick and easy to make. I have also substituted frozen cranberries too and have served the chutney over turkey, pork, and spread on english muffins.

Aug. 01, 2009, 11:21 AM - Inappropriate review?

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