Combine cranberries, water and sugar in saucepan. Bring to boil, reduce heat and simmer five minutes, stirring frequently, until berries are soft. Add gelatin and whisk until dissolved.
Add juice. Measure out one cup and blend into cream cheese, then chill until slightly thickened.
Add oranges, celery and pecans to remaining gelatin. Pour into six-cup ring mold and chill until set but not firm. Spoon creamy gelatin over clear gelatin and chill until firm, about four hours. Unmold when ready to serve. Serves 8