Recipe(tried): Molded Cranberry Salad

I've been making this for several years. My family says we can't have Thanks giving without Mom's cranberry salad. It is a little bit labor intensive, but well worth the work when everybody raves about how good it is. So now I am sharing it with all of you.
ELLY'S MOLDED CRANBERRY SALAD
1 # fresh cranberries, (you will have to buy 2 bags because for the last few years the bags are only 12ozs. whereas they used to be 1#) I measured what I used today and it filled a four cup measuring cup. I froze the rest of the second bag to use for another purpose later.
1 orange, peeled, all white and seeds removed
2 large stalks celery
1 granny smith apple
1 cup crushed pineapple packed in its own juice, drained really well. (I put it in a strainer set over a large measuring cup. With the back of a tablespoon, push the pineapple against the strainer, stir and keep pushing to get out all the juice. Reserve the juice.You will use 2/3 cup and keep the rest for another use.
1 1/2 cups sugar
1 cup finely chopped pecans
3 small packages of raspberry jello
2 cups boiling water.
2/3 cup of the reserved pineapple juice
Dissolve jello in the boiling water in a medium bowl and set to cool.
Rinse and pick over the cranberries,discarding any that are soft or don't look very good.
Peel, seed,and quarter the orange Quarter and core the apple DO NOT PEEL.
Cut celery stalks into 4ths.
In food grinder with the large holed disc, grind cranberries,orange, apple and celery, ( I use the grinder attachment on my kitchenaid mixer)
Add sugar,nuts, pineapple and the 2/3 cup of juice and mix well.
Add this mixture to the dissolved jello and again mix well.
Pour mixture into jello mold or molds. Chill in the fridge for several hours.
I always make this about a week ahead of serving day so the flavors can get to know one another.
Turn out onto a serving plate and enjoy.