In medium saucepan over low heat, melt the cranberry sauce.

Cut the cherries into pieces and add them tot he melted sauce. Stir in the pineapple with it's juice. Remove the mixture from heat.

In a medium bowl, pour the boiling water over the gelatin, stir until gelatin has dissolved.

Add the gelatin mixture to the cranberry mixture and stir. Stir in the nuts. Pour into a 9 x 13" pan and chill in the refrigerator until set.

Great for Thanksgiving instead of regular cranberry sauce but my family likes it so much we usually make it at other times and make extra.