Prepare the Cranberries & Orange: In a food processor, pulse the fresh or thawed cranberries until finely chopped but not pureed. This ensures a consistent texture. Set aside in a large mixing bowl. Zest the orange into the bowl, then peel the orange, remove any white pith, and chop the pulp into small pieces, discarding any seeds or membranes. Add the chopped orange pulp to the bowl with the cranberries.

Chop Apples & Nuts: Core and finely chop both the Granny Smith and Honeycrisp apples into small, uniform pieces. Aim for pieces roughly the same size as the cranberries for an even distribution in the salad. Add them to the bowl with the cranberries and orange. Stir in the roughly chopped pecans or walnuts.

Dissolve Gelatin Mixture: In a medium saucepan, combine the 2 cups of water and 1 cup of granulated sugar. Bring the mixture to a rolling boil over medium-high heat, stirring frequently until the sugar is completely dissolved. Remove the saucepan from the heat and immediately whisk in the entire package of raspberry or cherry gelatin until it is fully dissolved. Allow the gelatin mixture to cool for about 10-15 minutes, or until it's warm but not hot to the touch. This prevents the hot gelatin from cooking the fresh fruit.

Combine & Chill: Pour the slightly cooled gelatin mixture over the prepared cranberries, apples, orange, and nuts in the large mixing bowl. Stir everything gently but thoroughly to ensure all ingredients are evenly coated and suspended throughout the liquid. Transfer the salad mixture into a 9x13 inch serving dish or individual bowls.

Refrigerate: Cover the dish tightly with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight. Chilling is crucial for allowing the gelatin to set properly, which binds all the ingredients together and helps the flavors meld beautifully. Serve cold and enjoy your perfectly set cranberry salad!