3 cans oranges, cut up
2 1/2 c. cranberries, ground
2 (3 oz.) pkgs. raspberry gelatin
1 (3 oz.) pkg. orange gelatin
3 c. boiling water
2 tbsp. lemon juice
1 c. sugar
Pinch of salt
1 1/2 c. finely chopped apple
1 c. crushed pineapple, undrained
1/2 c. chopped pecans
1 tsp. orange peel

Grind cranberries in processor. Cut up oranges. Dissolve gelatin in boiling water; add lemon juice, sugar and salt. Stir until dissolved. Add oranges, cranberries, apple, pineapple, pecans and orange peel. Pour into mold and chill until set. This salad should be made at least 2 days before serving. (This salad may be made ahead and frozen.)