Step 1

In a large bowl, whisk jello and boiling water together until all of the gelatin is dissolved. Once completely dissolved, whisk in cold water. Refrigerate the jello for 45 minutes.

Step 2

After 45 minutes, skim any foam from the top of the jello left from whisking it. Add cranberry sauce, drained pineapple, orange slices and chopped pecans to the jello. Stir to mix everything together.

Step 3

Lightly grease an 8x8 dish. Pour jello mixture into the dish and Cover and refrigerate for an additional 4 hours or until set.

Step 4

Before serving, lightly mix together sour cream and sugar for a creamy topping, if a topping is desired. Serve slices of cranberry jello salad with a dollop of sweetened sour cream topping as a side dish or holiday dessert.