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In a medium saucepan over medium heat, add the cranberries and 1 cup of the cranberry juice.
Once small bubbles appear around the edges, add the sugar and stir. Cook for 5-8 minutes until the cranberries soften and burst. Remove from heat and set aside to cool.
In a large mixing bowl, add the remaining ½ cup of cold cranberry juice, the reserved pineapple juice, and the unflavored gelatin. Stir and let sit for 2-3 minutes, then stir again.
Add the warm cranberry mixture to the gelatin mixture in the large bowl and stir to combine. Cover the bowl and refrigerate for 2-3 hours until almost fully set.
Once the gelatin mixture is firm, fold in the crushed pineapple and chopped pecans.
Add the whipped cream and gently fold until everything is well mixed.
Serve and enjoy!