Ingredients

2 Cups Chopped Cranberries
1 Cup Sugar (can substitute Splenda)
1 Tablespoon Cinnamon
1 Tablespoon Water
1 Can Mandarin Oranges (drained)
1 Small Can Pineapples
1/2 Cup Pecans, chopped

Directions

In a small saucepan, add sugar, cranberries, cinnamon and water. Cook on medium heat until sugar dissolves then add pineapple and oranges. Heat through, then remove heat and add pecans.
Can serve warm over chicken, pork or turkey. Can also serve cold over ice cream, pound cake, or angel food cake.

Notes