Fresh Cranberry Jello Salad

In a large bowl, dissolve cranberry jello in boiling water. I find that stirring for approximately two minutes ensures all the jello is dissolved and will result in a smoother salad.

Add the sugar to the mixture and stir until it's fully dissolved. This should take around 3-4 minutes. Timing is key in this step; from experience, rushing could result in a gritty texture due to undissolved sugar3. Next, carefully pour the cold water into the mixture.

Once the mixture cools down, add the fresh cranberries. Here's a tip from my kitchen to yours: Using fresh cranberries instead of canned ones enhances the salad's natural tanginess.

Fold in the chopped apples and pecans. The apple adds a fresh, crunchy texture while the pecans give it a nutty richness.

Stir in the orange juice and orange zest. This not only imparts a citrusy vibe to the salad but also beautifully complements the cranberry's liveliness.

Chill the salad in the refrigerator for at four hours, or until it is firm. An important note to remember: the jello has to set correctly for the salad to hold its shape when serving.

Serve this delightful cranberry salad as it is or garnished with dollops of whipped cream or mint leaves.