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

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Pulse cranberries. In a food processor, pulse cranberries with orange and apple until finely chopped. Remove mixture and place in a bowl.

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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.

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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.

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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.

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