Louise's Cranberry Salad

2 T. unflavored gelatin 

1/2 c. cold water 

1 1/2 c. sugar 

2 (16-oz) cans whole-berry cranberry sauce 

1 (8-oz) can crushed pineapple 

1 c. chopped pecans 

Dissolve gelatin in cold water in a shallow casserole. Add remaining ingredients (including juice from cans), and mix well. Cover, and refrigerate overnight. Cut in squares, or spoon out to serve.