1 sm. (3 oz.) pkg. cherry or strawberry Jello
2/3 c. boiling water
1 (12 oz.) pkg. fresh frozen cranberries
1 med. orange
1 c. sugar
1/2 c. chopped pecans

Dissolve Jello in water. Rinse frozen cranberries in cold water. Wash orange. Quarter and core orange. Put orange and cranberries through food chopper or processor. Add these to dissolved Jello. Add sugar and chopped pecans. Stir until well blended and sugar is dissolved. Congeal 8 hours. (For double recipe, use large box of Jello and 1 cup water, 2 oranges, and 2 bags cranberries, 2 to 2 1/2 cups sugar and 1 cup pecans.)