Gather all of the ingredients. Chop the apples and celery and set them aside.

Use a 'salsa maker' or a food processor to chop up the fresh cranberries.

In a saucepan, boil the water. Dissolve the gelatin in the boiling water and stir for about 2 minutes.

Place the celery, chopped apples, pineapple tidbits, and chopped fresh cranberries in the 9-inch by 13-inch cake pan.

Then, ever so carefully pour the dissolved jello over the fruit and vegetables in the cake pan.

Then slowly stir them around so the gelatin doesn't splash. I didn't add any cold water. Just giving you the heads up here.

Let the fresh cranberry gelatin mixture set up in the refrigerator and serve on a lettuce leaf with a dollop of whipping cream on top, if desired.