2 cups fresh cranberries (about 1/2 lb.)
1 cup water
1 cup sugar
1/2 cup water
1 (3 oz.) pkg. orange jello
3/4 cup celery, chopped
1/2 cup pecans, chopped

Cook cranberries with 1 cup water in sauce pan. Cook until all berries pop. Add sugar, 1/2 cup water, jello. When cool add celery and pecans. Place in refrigerator to congeal.