1 can (14 ounces) whole-berry cranberry sauce
1 can (11 ounces) mandarin oranges, well drained
1 can (8 ounces) crushed pineapple, well drained
1/4 cup chopped pecans, toasted
In a small serving bowl, combine the cranberry sauce, oranges and pineapple. Stir in pecans just before serving. Refrigerate leftovers. Yield: 2-3/4 cups.