Cranberry Salad

In a large bowl, make Jello according to the package directions, substituting 1 cup of cold water with the juice from the can of the Mandarin Oranges.
Pour into 9×13 inch casserole dish.
Chill Jello in the refrigerator while preparing the fruit.

Chop the cranberries into small pieces (this is easiest with a food processor).
The easiest way to pulp the oranges is to cut the orange in half and use a grapefruit knife or a grapefruit spoon to separate the segments.
Peel and chop up the apples into small chunks.

Stir the prepared fruit and the pecans together in a large bowl.

Stir the fruit and pecans into the cool, but still liquid, Jello, evenly distributing the ingredients.

Top with miniature marshmallows. Smoosh the marshmallows down so that they are coated with the Jello.

Chill in refrigerator for 4 hours or overnight.

*You can also use raspberry or cherry Jello or leave out the Jello and make it a relish.