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.
HOW TO USE A BUNDT PAN AS A JELLO MOLD: 1. Spray a small amount of non-stick spray on the inside and pour in your cranberry jello salad. 2. Let it set in the fridge. 3. Once set place the bundt pan in a hot water bath for 30 seconds or so (don’t let water get on top of the pan!). 4. Then place a large cutting board on top of the pan and flip it over. You may have to gently press on the cranberry jello salad to help it release but they will come out!