1/4 c. sugar
1 c. water
1 1/2 pkg. cherry Jello
1 (1 lb.) can whole cranberry sauce
1 c. crushed pineapple
3/4 c. fresh orange juice
1/2 c. pecans, chopped
1/4 tsp. salt

Boil sugar and water. Pour over Jello. Stir until thoroughly dissolved. Add cranberries and other ingredients. Pour in shallow dish and place in refrigerator overnight. Cut in squares and serve with or without lettuce.