2 c. fresh cranberries
1 c. water
20 oz. can crushed pineapple, undrained
about 1 1/2 c. cranberry juice cocktail
3 oz. pkg. raspberry jello
3 oz. pkg. lemon jello
1 c. chopped pecans
leaf lettuce

Cook cranberries in water over medium heat till berries pop (about 5 minutes). DO NOT DRAIN; set aside.

Drain pineapple, reserving juice; set pineapple aside. Add enough cranberry juice to pineapple juice to make 2 cups; bring to a boil.

Add the two flavors of Jello, stirring till granules dissolve. Chill until mixture is the consistency of unbeaten egg white. Stir in cranberries, reserved pineapple, and pecans. Pour into a lightly oiled 6 cup mold.

Chill until firm. Unmold onto lettuce leaves.

Makes 10-12 servings

Submitted by: Karen LaValley