This tart cranberry chutney is perfect with turkey or other poultry
Place half of the cranberries, half of the orange, half of the jello, and 1/2 c sugar in the bowl of a food processor and lightly pulse until orange and cranberries are in small pieces.
Repeat with second half of ingredients. Stir entire recipe together in bowl and store in refrigerator.
The flavors meld best if this is made a day or two ahead of time. It also freezes well if you have leftovers.