1 can whole cranberry sauce
2 (3 oz.) pkgs. orange Jello
1 (8 oz.) can crushed pineapple with juice
14 oz. gingerale

Heat dry Jello with cranberry sauce until almost boiling. Remove from heat and add pineapple and gingerale. If it fizzes too much, skim off excess. Put in Jello mold and refrigerate.