1 package (6 ounces) cherry gelatin
1 cup boiling water
1/2 cup cold water
1 fresh pear, chopped
1 can (20 ounces) crushed pineapple, undrained
1 can (14 ounces) whole-berry cranberry sauce
1/4 cup chopped pecans
Directions:
In a large bowl, dissolve gelatin in water. Stir in pineapple and cranberry sauce. Refrigerate for 30 minutes.
Stir in pecans.
Pour into a 2-qt. serving bowl. Refrigerate until firm.
I save just a little bit of chopped pear and pineapple the top mold just to make it look a little more festive
Here's a quick tip once you have added the jello to the boiling water and it has dissolved instead of a half cup of water I use a half cup of ice and stir it in until it dissolves.
This makes the jello set up much quicker.
You can use pair or grapes or neither if you don't want either in your cranberry mold
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