1 (6 oz.) pkg. raspberry-flavored gelatin
1 c. boiling water
2 c. cold water
1/2 tsp. lemon juice
1 (16 oz.) can whole cranberry sauce
1 (29 oz.) can pear halves, drained and chopped
1/2 c. chopped pecans

Dissolve gelatin in boiling water; stir in cold water, lemon juice, and cranberry sauce. Chill until consistency of unbeaten egg white. Fold in pears and pecans. Spoon into a 7-cup mold. Chill until firm. Yield: 10 servings.