Dissolve the gelatin in the boiling water in a large bowl, stirring for 2 minutes until no grains remain and the liquid looks completely clear.

Stir in the cold water.

Fold in the cranberry sauce, crushed pineapple, chopped pecans and orange zest until evenly distributed.

Pour the mixture into a lightly oiled 6-cup mold or bundt pan.

Cover with plastic wrap and refrigerate for at least 6 hours, or overnight, until the center feels firm and springs back when pressed.

To unmold, dip the bottom of the mold in warm water for 10 seconds, then invert onto a serving plate and lift away the mold.

Slice and serve chilled; the salad should hold a clean edge on the knife once fully set.