Layered Cranberry Relish

• 2 pkg. (85 g each) Jell-O Cherry Jelly Powder
• 1/2 tsp. ground cinnamon
• 1-1/2 cups boiling water
• 1-1/2 cups cold water
• 1 can (10 fl oz/284 mL) mandarin oranges, drained, divided
• 2 cups fresh cranberries
• 1/2 cup sugar

1. Mix dry jelly powders and cinnamon in medium bowl.
2. Add boiling water; stir 2 min.
3. until jelly powders are completely dissolved.
4. Stir in cold water.
5. Refrigerate 1 hour or until jelly is thickened but not set.
6. Combine half each of the jelly and oranges; pour into 6-cup mold sprayed with cooking spray.
7. Refrigerate 30 min.
8. Let remaining jelly stand at room temperature until ready to use.
9. Use pulsing action to process cranberries and sugar in food processor until berries are coarsely chopped; transfer to medium bowl.
10. Add remaining jelly and oranges; stir until sugar is completely dissolved.
11. Spoon over jelly layer in mold.
12. Refrigerate 3 hours or until firm.
13. Unmold.

ground cinnamon, boiling water, cold water, mandarin oranges, fresh cranberries, sugar

Taken from www.kraftrecipes.com/recipes/layered-cranberry-relish-128102.aspx (may not work)