1. Stir together gelatin and 3/4 cup boiling water until gelatin dissolves. Stir in cranberry sauce until blended. Chill until the consistency of unbeaten egg white. Fold in orange, apple, and pecans.
2. Spoon mixture into 6 lightly greased 2/3-cup molds or custard cups; cover and chill until firm.
3. Unmold onto lettuce leaves. Stir together sour cream and mayonnaise; dollop over each salad.
Note: Salad may be prepared in a 5-cup mold.