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.