Recipe: Holiday Cranberry Salad Serves 8 1 package (3 ounces) raspberry gelatin 1 cup boiling water ½ cup cold water 2 oranges, peeled, sectioned and diced 1 can (9 ounces) crushed pineapple, drained 1 can (16 ounces) whole cranberry sauce ¼ cup chopped pecans 1. Dissolve the gelatin in boiling water. Stir in the cold water and chill until slightly thickened. 2. Stir in the diced oranges, crushed pineapple, cranberry sauce and pecans; mix well. 3. Pour into a 1½ quart mold. Chill until set. Unmold and garnish as desired.