1-1/2 cups finely chopped fresh or frozen cranberries, thawed
3/4 cup sugar
1 medium navel orange, peeled and finely chopped
1/2 cup chopped pecans
In a large bowl, dissolve gelatin in boiling water. Let stand for 10 minutes. Stir in the cranberry juice, lemon juice, cinnamon and cloves; refrigerate for 1 hour or until partially set.
Combine the cranberries, sugar, orange and pecans; fold into gelatin mixture. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate for 4 hours or until set. Unmold onto a lettuce-lined platter.