Heat 1 cup of water to boil on stove.
Dissolve package of strawberry gelatin in 1 cup of hot, boiled, water, stirring for about two minutes to ensure it's completely dissolved.
Add entire can of cranberries to hot gelatin mixture and stir until dissolved and evenly distributed.
Add 1 ½ cups cold tap water to the gelatin mixture and mix well.
Cover gelatin mixture and place in the refrigerator for 30 to 45 minutes until it's just beginning to set up and get a little thick.
While gelatin is cooling, peel and chop apples, and chop celery.
Combine apples, celery, and chopped pecans in the dish in which you plan to serve the Fall Harvest Gelatin Salad.
Sprinkle cinnamon and ginger over the chopped apples, celery, and pecans and toss well to evenly distribute the spices throughout the fruit.
Once the gelatin has thickened slightly, pour it over the apple mixture and stir to combine.
Cover the salad and place in the refrigerator for 4 to 6 hours or until the gelatin is set up.
This looks lovely served on top of lettuce leaves, or sitting on a buffet table.