Cranberry Jello Plus Relish

This is from the Kraft 'What's cooking magazine. With Thanksgiving fast approaching I thought this perfect to do the tango with the Turkey or Samba with a Pork Roast. This is also very tasty over icecream or cake slices. Prep time includes refrigeration time

• Ready In: 3 hrs 10 mins
• Yields: 3 cups

Ingredients

• 2 1⁄2 cups  fresh orange juice
• 1  teaspoon cinnamon
• 1⁄4 teaspoon ground cloves
• 1 (85 g) package  cranberry Jell-O gelatin
• 1  cup  finely chopped  mixed dried fruit (apricots, raisins ,dried cranberries)
• 1  cup  toasted walnuts, chopped
• 1  teaspoon orange zest (optional)

Directions

1. Mix the juice, cinnamon and cloves in a saucepan and bring to a boil-medium-high heat.
2. Have dry jello powder in a bowl and add boiling juice,stir at least 2 minutes until the jello is completely dissolved.
3. Refrigerate apprx 1 1/2 hours or until thickened (when you draw a spoon through it it will leave an impression).
4. Stir in the fruit, nuts.
5. and orange peel (if you are using it).
6. Refrigerate 1 hour.
7. Serve as a condiment or dessert topping.