Whole Living, January/February January/February 2013
Yield Makes 2 cups
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1/2 cup dried cranberries
1/2 cup chopped toasted almonds
1/2 cup toasted pumpkin seeds
1/4 cup toasted walnuts
1/4 cup raisins
Combine cranberries, almonds, pumpkin seeds, walnuts, and raisins.
Store in an airtight container for up to 1 week.