1 pkg. (3 oz.) lemon Jello
1 pkg. (3 oz.) raspberry Jello
2 1/2 c. boiling water
2 c. sugar
4 med. oranges
4 c. fresh cranberries
1 c. chopped celery
1 c. chopped pecans

Dissolve Jellos in water, add sugar and stir until dissolved. Peel rind from oranges, save rind. Cut white membrane from oranges and discard. Put peel, orange pulp and cranberries through food chopper. Add fruit mixture and juices, celery and pecans to Jello mixture. Pour into 2 quart mold. Chill until firm. Keep refrigerated, keeps several days.