4 ounces Fresh cranberries 1/2 cup Sugar 1 Apple 1 Orange, peeled 2 ounces Pecans, chopped 3 ounces Cherry gelatin, 1 packet 3 ounces Raspberry gelatin, 1 packet 2 cup Water, boiled
Pulse cranberries. In a food processor, pulse cranberries with orange and apple until finely chopped. Remove mixture and place in a bowl.
Pulse pecans. Pulse pecans in food processor until finely chopped. Stir pecans into cranberry mixture, add sugar and mix thoroughly. Let mixture sit in refrigerator for 2-3 hours or overnight.
Make Jell-o. Bring water to a boil. Add both boxes of gelatin to the hot water and stir until completely dissolved. Pour gelatin into bowl with cranberry mixture and mix well.
Cover and refrigerate. Pour gelatin into bowl with cranberry mixture and mix well. Pour gelatin mixture into a 2 quart casserole dish (11×17 inches) or a gelatin mold. Cover with plastic wrap and refrigerate overnight.