In a medium sized saucepan over medium heat, dissolve the sugar in the orange and pineapple juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Add raspberries and mash. Add Grand Marinier, pineapple, and pecans. Cook on medium heat until thick; remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools. Refrigerate overnight.