In a food processor, pulse cranberries and celery until finely chopped.
Transfer to a bowl, and mix in brown sugar, orange juice, and pineapple chunks until well coated.
Cover and refrigerate for at least an hour or overnight to meld flavors and soften cranberries.
After chilling, mix in chopped pears and toasted pecans.
In a separate bowl, whisk mayonnaise and raspberry juice until smooth. Pour over the salad and stir gently to coat.
Enjoy immediately or refrigerate for later; it stays fresh for up to 3 days in an airtight container.