1 (16-ounce) can whole cranberry sauce
1 (8-ounce) can crushed pineapple
1 cup red grapes
1 orange, peeled, chopped
1/3 to 1/2 cup chopped walnuts or pecans
Pour the cranberry sauce into a large bowl, and mash lightly with a fork. Drain the pineapple, and add to the bowl. Seed the grapes, cut into quarters, and add to the cranberry mixture. Add the orange pieces and walnuts, and mix lightly. Chill, covered, overnight. Yield: 6 to 8 servings"