Florida Oranges Add Zest to Cranberry Relish

Florida Citrus Cranberry Relish

1 small (3 ounce) box raspberry jello
1 cup boiling water
2 cups washed whole cranberries
2 Florida navel oranges
1 cup sugar

1. In a bowl, thoroughly mix jello and boiling water until jello dissolves. Set aside but do not refrigerate.
2. Peel skin from one orange as thinly as possible, cut peeled skin into small pieces and reserve.
3. Section both oranges, removing as much white rind as possible and slice each section into small chunks (approximately 1/4-inch).
4. Place cranberries and orange peel in food processor and pulse until berries are well ground but not pureed. Strain out juice and pour cranberries into bowl.
5. Add orange meat and sugar to cranberry mixture and stir until sugar is dissolved.
6. Add reserved jello and stir until mixture is well-blended. Pour into a pretty glass serving dish or molds and refrigerate overnight to set.

Makes 6 to 8 servings, enough for 1 large mold or 6 to 8 individual molds.

If molding, just prior to serving, dip molds briefly into a pan of hot water to loosen and upend on serving plates or platter. If refrigerated and kept tightly covered, Florida Citrus Cranberry Relish can be made several days before serving.