Orange-Cranberry Sauce

Serve with turkey or pork.

1 pound fresh cranberries
2 oranges, quartered
1 envelope unflavored gelatine
1 cup lukewarm water
3/4 cup pecans, chopped
1 cup granulated sugar

Put cranberries and oranges with peel into food processor. Chop finely. Pour into a bowl or serving dish. Dissolve gelatine in water. Add this to cranberry mixture. Add chopped pecans and sugar. Blend well. Refrigerate until set, 4 to 6 hours.

Yields 8 servings.