1 whole orange including peel/rind, seeds removed (I quarter the whole orange, remove the seeds and stem end and add the orange quarters to the food processor with the cranberries and sugar - feel free to separate the white pith from the orange peel, if you wish)
1 cup of sugar
Chop all ingredients in a food processor or a food grinder and stir to mix. Refrigerate or freeze until ready to use. (Be sure to let it drain a while to remove the excess liquid before mixing it with Jello, if you are making the Cranberry Orange Holiday Jello Salad recipe from the Indian Trail box.)
Indian Trail Cranberry Orange Jello Mold
(Recipe from the back of the ITCO box)
2 pkgs. (3 oz. each) Cherry* Flavor Gelatin
2-1/2 cups boiling water
1 cup crushed pineapple (juice and all)
1 pkg. (10 oz.) Frozen Indian Trail Cranberry
Orange Sauce - thawed
Dissolve gelatin in boiling water. Stir into it Indian Trail Cranberry Orange Sauce and crushed pineapple. Pour into mold. Refrigerate until time to remove from mold and serve.
* Substitute Raspberry or Strawberry flavor jello for one or both boxes of jello in the recipe.
