Rinse and pick through the cranberries, removing any that are under ripe or blemished.

Transfer cranberries to a food processor, along with the sugar and salt.

Blitz until chopped into pieces that are about ¼ the size of the whole cranberries, or slightly smaller.

Zest the orange, placing the zest in a medium pot. Juice the orange into a measuring up.

Drain the crushed pineapple, collecting the juice in the same measuring cup as the orange juice.

Add hot water to the measuring cup to bring it up to 1 ½ cups total liquid, pour into the pot.

Transfer chopped cranberries and sugar to the pot. Stir well, bring to a boil over medium-high heat. Turn heat down and simmer for 2 minutes.

Once 2 minutes are up, remove from heat and add Jello powder, stirring until completely dissolved - there should be no visible granules on the spoon or pot.

Pour into a large bowl, along with the cold water. Stir well and set aside.

Peel and chop the apple. Add chopped apple, drained pineapple, and pecans to the Jello mixture, stirring well to combine. Chill for 60 minutes, or until it starts to thicken.

Spray a Jello mold with pan spray. Pour thickened Jello mixture into the mold, then chill for several hours until set.