2 c. fresh cranberries
1 unpeeled orange
2 c. sugar
2 sm. pkgs. lemon Jello
2 c. boiling water
1 c. diced celery
1 c. chopped pecans

Grind cranberries, orange in food grinder or blender; add sugar, let stand until sugar dissolves. Dissolve Jello in 2 cups boiling water; add 1 cup cold water. Add celery, pecans and cranberry mixture. Pour into mold; refrigerate overnight. Serves 15 to 18.