1 (11 oz.) can mandarin oranges
1 (8 oz.) can pineapple chunks or crushed
1 (3 oz.) pkg. raspberry gelatin
1 c. boiling water
1 (16 oz.) can whole cranberry sauce
1/4 c. chopped pecans

Drain oranges and pineapples, reserving juice, set fruit aside. Add enough water to juice to make 1/2 cup, set aside.

Dissolve gelatin in boiling water, stir in juice mixture. Chill until consistency of unbeaten egg whites.

Stir in cranberry sauce, pecans, oranges and pineapple. Pour into a desired oiled mold or baking dish. Chill until firm. Yield: 8 servings.