Brie and Cranberry Chutney

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Portions:
10

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

Diet Types:

CKD non-dialysis
Dialysis
Vegetarian

Ingredients

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

Preparation

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 (or Splenda).

Add spices and stir gently.

Remove from heat. Let chutney cool.

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.

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.

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.

Submitted by: DaVita dietitian Jennifer from Virginia.