To make cranberry relish using JELL-O, combine fresh chopped cranberries and sugar, prepare JELL-O, stir cranberries and orange segments into it, pour the mixture into a mold, and refrigerate the relish for at least four hours. This recipe yields 6 cups of relish.
Place 12 ounces of fresh cranberries in a food processor, chop them, and scrape them into a mixing bowl. Sprinkle them with 1/2 cup white sugar, and toss to coat. Set the bowl aside.
Pour 1 envelope cranberry JELL-O into a bowl, add 1/2 teaspoon ground cinnamon, and pour in 1 1/2 cups boiling water. Stir for two minutes, until the gelatin dissolves. Add 1 1/2 cups cold water, stir again, and put the bowl in the refrigerator for 75 minutes. The JELL-O should be thickened but not set.
Remove the JELL-O from the refrigerator, and stir in the chopped cranberries. Drain 1 11-ounce can of mandarin oranges, and add the fruit to the relish. Stir thoroughly.
Spray a 6-cup mold with non-stick spray, and ladle the relish into it. Chill the relish for four hours or until firmly set. To test the consistency of the relish, tilt the mold from side to side. If the relish does not tilt toward one side of the mold, it is sufficiently set.