I make this every year during the Thanksgiving/Christmas holidays. It has been a favorite at our house ever since we first had it at B's aunt's house.
Congealed Cherry Salad
1 16 oz. can pitted dark sweet cherries, undrained * Save juice from all fruit.*
1 11 oz. can mandarin oranges, undrained
1 8 oz. can crushed pineapples, undrained
1 6 oz. package cherry Jello
1 cup cold water
1/2 cup chopped pecans (optional, but it really makes the dish, to me)
--Drain all fruit into a large bowl, combining and reserving enough juice to measure 1 1/2 cups. Set fruit aside. Bring reserved juice to a boil. Dissolve jello in boiling juice. Add cold water. Chill until the consistency of unbeaten egg white. ( I set a timer to check it every thirty minutes.) Fold in fruit and pecans. Pour mixture into glass or crystal bowl. Cover and chill until firm.