Cranberry Salad

1 package cranberries, chopped (I freeze these and put them into my food processor to chop while frozen. The noise will wake the dead.)
2 medium navel oranges coarsely ground with skin
1 16oz can crushed pineapple, drained very well (I squeeze the residual juice; too much juice causes the salad to not congeal well.)
1 cup sugar
1 6 oz package jello (cranberry, strawberry, or raspberry)
1 cup water
½ cup finely chopped pecans (optional)
½ cup finely chopped celery (optional)

Mix cranberries, oranges, pineapple and sugar together. (Add pecans and celery here, if you use them.)
Heat water to boiling, remove, and add jello. Stir to dissolve.
Add jello and water to fruit and mix.
Pour into dish or mold to congeal.