Cranberry Orange Nut Salad (Grandma'S) - cooking recipe

Ingredients

2 cups cranberries (1 12 oz package)
1 (3 ounce) package lemon Jell-O gelatin
1 orange (peel, pulp, juice, but no white from peel)
1 1/2 cups sugar
1 cup chopped celery
1 cup chopped pecans (walnuts work well too)
1/4 - 1/2 cup white wine, Zinfandel (or a nice fruity German Wine) (optional)

Preparation

Wash, then grind the cranberries.
Wash, zest & juice the orange, using as much pulp as you can gather (but remember, no white from the peel).
Chop the celery.
Mix cranberries, orange parts, sugar & celery, (add half of the wine now if you're using it).
Refrigerate covered, overnight if possible (it is really not as good if you don't).
The next day:
Chop the nuts.
Make lemon Jello according to package directions, but only use 1/2 of the water that the package calls for, let partially set.
Add cranberry mixture from previous day & nuts.
If you are using wine, add the rest of it now.
Transfer into appropriate serving bowl, I prefer pretty glass or crystal, especially for the holidays, (I usually use a pretty glass bowl that has a lid).
Refrigerate covered (minimum of 2 hours or so) or until set.
I often double this recipe, when I do this, I use 1 package of lemon Jello, & 1 package of orange Jello, or 2 packages of one or the other, and 2- 12 oz packages of cranberries, not quite doubling the rest of the ingredients.
And finally, say a quick thanks & smile up at heaven to my Grandma Thelma, who passed away this year.