Congealed Cranberries

Ingredients

1 naval orange
4 cups cranberries
2 cups sugar
6 ounces raspberry gelatin
2 teaspoons unflavored gelatin
3 cups boiling water
1 cup chopped pecans
½ cup crushed pineapple in heavy syrup

Preparation

In a food processor, grind the whole orange (with peel) with cranberries; set aside. In a mixing bowl stir together sugar and gelatins. Pour in boiling water and stir to dissolve completely. Add fruits and pecans and combine. Spread into a 9-by-13-inch baking dish and chill until firm, at least 5 hours.