1 lb. cranberries
4 navel oranges (3 peeled)
1 (15 1/4 oz.) can crushed pineapple
2 1/2 c. sugar
3 env. unflavored gelatin
1/2 lb. pecans
Lettuce or parsley
Mayonnaise

Grind cranberries and oranges. Press out at least 1 cup of juice and reserve. Drain liquid from crushed pineapple into reserved juices. Add the drained pineapple to the ground cranberries and oranges. Pour sugar over fruit, stir and set aside.

Pour reserved juices into small saucepan and sprinkle gelatin on top to soften. Heat and stir until gelatin is dissolved. Cool and add to fruit mixture. Stir in pecans. Pour into greased 10-inch ring mold, Bundt pan or individual molds, and chill. Turn out onto bed of lettuce or surround ring with parsley. Serve with mayonnaise. Makes 10-12 servings.