| | Directions | | Cook cranberries in water over Medium heat until berries pop (about 5 minutes. Do not drain; set aside. Drain pineapple, reserving juice; set aside. Add enough cranberry juice cocktail to pineapple juice to make 2 cups; bring to a boil. Add gelatins, stirring until 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 to lettuce leaf if desired. Yields 10 to 12 servings. |
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| Ingredients | | - |  | 2 cups cranberries, fresh |
| - | | 1 cup water |
| - | | 1 can crushed pineapple, undrained (20 ounce can) |
| - | | 1 1/2 cups cranberry juice cocktail |
| - | | 1 package gelatin. raspberry flavored (3 ounce pkg) |
| - | | 1 package gelatin. lemon flavored (3 ounce pkg) |
| - | | 1 cup pecans, chopped |
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