Step 2. Add cranberries and water to a large saucepan or soup pot. Bring to a boil and simmer until cranberries pop. Step 3. Mix in Jello, orange zest, and sweetener and stir until dissolved.
Step 4. Mix in ice and stir until dissolved. Step 5. Put the saucepan in the refrigerator until the Jello has thickened but not set. Stir the mixture so that the edges don’t set. It’s ready when you can suspend the pecans and cranberries in the liquid.
Step 6. Stir in pecans. Step 7. Pour the mixture into a ring mold or medium-sized bowl and refrigerate. Step 8. To release the Jello from the mold, dip the mold into a pan of hot water. Place a large dinner plate on top of the mold and carefully invert. If the Jello doesn’t release at first, dip it into the hot water again. If using a bowl, serve directly from the bowl with a serving spoon.