I made this AMAZING jello with the juice of two oranges, the peels of four oranges, 7 maraschino cherries and a couple of cups of that clear lamb tendon gelatinous broth I made the other day. There was absolutely no flavor to it and it made a better jello than the powdered stuff. I cooked the peels in the broth for about ten minutes then added the juice, strained it into a bowl and added my quartered cherries. 
Author
Cari