| 1 cup finely chopped celery |
| 1 (16 ounce) package raw cranberries |
| 1 orange rind |
| 1 cup sugar |
| 6 ounces raspberry Jell-o gelatin |
| 2 cups boiling water |
| 1 cup orange juice |
| 1/2 cup chopped pecans |
Bring water to a boil. Add hot water to a medium bowl along with the orange juice and jell-o. Dissolve thoroughly. Pour into a 9 x 9 or 9 X 13 dish (the only slight difference will be the depth of salad). Chill until syrupy (30-40 minutes).
Chop celery finely and set aside.
Peel orange rind close to the zest. Grind rind and cranberries in food processor until chopped ever so thinly. Add sugar to the cranberry mixture and mix in processor.
When jello is syrupy, add cranberry mixture, nuts and finely chopped celery, mixing well.
You can transfer into a mold. Refrigerate several hours until firm.