In a small bowl grate the orange peel and set aside.
In a food processor or blender coarsely chop cranberries and set aside.
Squeeze the juice from the orange into a small saucepan, then add water and stir to combine.
Bring the mixture to a boil over high heat then reduce the heat and stir in the gelatin until it is completely dissolved, add ice cubes, and stir again until gelatin become slightly thickened, removing any unmelted pieces of ice.
Take cranberries, pineapple and reserved orange peel and stir into mixture, then pour mixture into 4 (6-ounce) glass dishes or into 9-inch glass pie pan and cover with plastic wrap, refrigerating until firm.