From The Cooking Edge newsletter, November 1988 edition, supplied by Cuisinart.
Rinse and drain cranberries. Use metal blade to pulse-chop until coarsely chopped, about 9 pulses; Remove to large bowl.
Cut pear into 1 inch pieces. Pulse-chop until coarsely chopped, about 6 pulses. Add to bowl.
Cut orange into 1 inch pieces. Remove any seeds. Pulse-chop until finely chopped, about 12 pulses; add to bowl.
Pulse-chop nuts until coarsely chopped, about 8 pulses. Add to bowl.
Add sugar to bowl. Combine all ingredients.
Store refrigerated. Can be made 2-3 days ahead.
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Serving Size: 1 Serving (34g) | ||
Recipe Makes: 24 | ||
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Calories: 42 | ||
Calories from Fat: 7 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 35.9mg | 1 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 7.9g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 42
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