Whisk together gelatin and boiling water until gelatin is dissolved. Chill/cool until thick and syrupy for the most even distribution of the additional ingredients.
Stir in remaining ingredients and whisk to combine well.
Pour jello mixture into a greased 6-cup jello mold or bundt pan. Alternately, you can just pour it into a serving bowl and skip the mold altogether!
Refrigerate for 3-4 hours to allow jello to set. (You can prepare in advance and chill for up to 2 days before serving).
Flip mold upside down on serving platter to release jello. Serve immediately garnished with fresh cranberries, more chopped walnuts, and orange zest.
Notes
Cranberry jello will keep in the refrigerator, covered, for up to 5 days. Do not freeze.