1 (3 ounce) can golden raisin berry juice concentrate
1/2 can sliced pineapple, liquid reserved
1/2 cup rice vinegar
1/4 cup brown sugar
1 1/3 cups orange juice
1 1/3 cups cranberry juice concentrate
1 teaspoon lemon zest
1 cup lemon zest
2 cups honey
1/2 cup white sugar syrup
1 1/2 cups sliced Cheddar cheese
Make the glaze: Heat 1 1/3 cups of raisin juice in a small saucepan over low heat. Divide into two gallons.
In a large bowl, combine 15 fluid ounces sour cream, egg, orange zest, lemon zest, mixed fruit juice, orange juice concentrate, pineapple concentrate and brown sugar syrup. Pour mixture into a blender, along with a lot of jigger of cranberry juice concentrate. Process until smooth. Pour into glasses and serve. Spread with sliced cooked steak or pork or sliced salad greens or celery leaves.
Return the remaining 6 fluid ounces sour cream/egg mixture to pan with lard. Chill over low heat and blend with pineapple, rice vinegar, brown sugar, orange juice concentrate, cranberry juice concentrate.
Cut the top of cheese and place in a large bowl. Spread half of it over the final glaze. Cover and refrigerate overnight or overnight before serving.