1 apple
2 oranges
1 lb. pkg. raw cranberries
1 3/4 c. sugar
1 (8 oz.) can crushed pineapple
2 (3 oz.) pkg. cherry gelatin
1 1/2 c. chopped pecans

Peel apple and oranges. Put through food grinder with cranberries. Add sugar, refrigerate overnight.

NEXT DAY: Drain pineapple; add enough water to juice to make 3 cups liquid. Heat liquid, dissolve gelatin. Chill until slightly thickened. Stir in fruits and nuts. Pour into mold, refrigerate 24 hours before serving.