1 lb. cranberries
1 c. chopped pecans
3 or 4 med. oranges
1 lg. or 2 sm. boxes of black cherry Jello
1 (20 oz.) can of crushed pineapple
3 c. sugar

Chop cranberries in the food processor. If pecans are not already chopped, they can be chopped with cranberries. Dump cranberries (or cranberries and pecans) into a large bowl and add sugar. Stir and let sit until sugar is dissolved - about 2 hours. mix Jello with 2 cups of hot water, pour Jello water into bowl with cranberries and stir well.

(This will help dissolve any sugar granules that remain.) Peel and chop oranges, stir into mixture. Drain pineapple and add along with pecans, if not already in mixture. Cover and refrigerate (at least overnight). This salad keeps well and may be prepared days in advance.