1 bag fresh cranberries
1 c. sugar
1 c. water

Boil above together until skins pop and cranberries are soft.

1 (6 oz.) box (lg.) raspberry Jello
2 c. boiling water

Dissolve Jello in water. Add to hot cranberry mixture. Put Jello and cranberry mixture through food mill (to remove skins) into bowl. Mix in 1 large can crushed pineapple, undrained, and 1 large can mandarin oranges, drained. Pour into 9 x 13 inch pan and chill until set. Cut into squares and place in sauce bowls.