1 (11 oz.) can mandarin oranges
1 (8 oz.) can pineapple chunks
1 (3 oz.) pkg. raspberry gelatin
1 c. boiling water
1 (16 oz.) can whole cranberry sauce
1 c. chopped pecans

Drain oranges and pineapple, reserving juice. Set fruit aside. Add enough water to make 1/2-cup. Dissolve gelatin in boiling water. Stir in juice mixture. Chill until consistency of egg white. Stir in cranberry sauce, pecans, oranges and pineapple. Chill until firm. This was originally from Helen Evans, mother of Dorothy Swannack.