12 oz fresh cranberries
6 TBL pineapple juice
1/4 cup applesauce
1/4 cup water
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4 TBL orange juice
zest of 1 lemon

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1 can of crushed pineapple with juices

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1 10 oz can of mango juice
1.5 cups water

3 1/4 tsp agar agar
3/4 cup wine
2 cups chopped walnuts

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For the topping:
3/4 cream cheese
1/2 sour cream
3 TBL or so of chilled coconut cream

12 oz fresh cranberries 6 TBL pineapple juice 1/4 cup applesauce 1/4 cup water 4 TBL orange juice 1 can of crushed pineapple with juices 1 10 oz can of mango juice 1 5 cups water 3 1/4 tsp agar agar 3/4 cup wine 2 cup s chopped walnuts 3/4 cream cheese 1/2 sour cream 3 TBL or so of chilled coconut cream

Put cranberries, pineapple & applesauce to boil. Reduce heat and stir constantly while cranberries pop (10-15 min). Reduce to simmer and add juice & zest. Simmer 10-15 minutes. Cool in a large bowl and add crushed pineapple.

In a sauce pan bring mango juice and water to boil. Add in agar agar and dissolve. Pour into big bowl w/pineapple and cranberry. Add wine. Cool for 30 minutes and then add nuts & stir. Move to glass pans.

After jello is firm top with the blended cream cheese/sour cream topping.