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|
|Calories from Fat: 7 (17%)|
|Amt Per Serving||% DV|
|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 %|
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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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