16 oz. can whole cranberry sauce
1 1/2 c. sugar
16 oz. can crushed pineapple, drained
1 1/2 c. orange juice
2 tsp. lemon juice
1 c. chopped apples
3 oz. pkg. cherry gelatin
3 oz. pkg. orange gelatin
1 c. chopped celery
1 c. chopped pecans
1/4 tsp. salt

Dissolve gelatin in hot orange and pineapple juice. Add other ingredients to hot gelatin mixture. pour into slightly greased mold. Refrigerate until firm. This salad can be made in advance.