1 can unsweetened pie cherries (or if preferred Bing cherries)
1 c. sugar
2 sm. pkg. cherry Jello
1 med. can crushed pineapple
1/2 to 1 c. chopped pecans
2 c. cold water

Combine cherries and sugar in saucepan; bring to boil. Boil 7 minutes. Remove from stove and add Jello; stir until dissolved; add water, pineapple and pecans. Chill until firm.

NOTE: This is a tart salad, and an excellent substitute for cranberry sauce.