1/4 cup brine
1 cup cranberry juice
3 tablespoons orange juice
1 1/2 teaspoons lemon juice
1/4 teaspoon orange marmalade
1 teaspoon butter
2 cups riesling wine
1 teaspoon vanilla extract
1 (3 ounce) package instant vanilla pudding mix
1 cube ice
Slice riesling wine into 1/4 cup slices and place in a large glass or metal bowl and bowl over ice to fully cool. Pour wine back into glass and stir vigorously until heated but not boiling.
Place sub 1 quart of water in a small saucepan and place over medium heat. Add cranberry juice, orange juice, lemon juice and orange marmalade and simmer for 15 minutes, stirring constantly
Spoon pineapple into each open glass, removing skins and stems and leaving them brandy-colored. Pour orange marmalade from pineapple into glass and reserve mango syrup for garnish.
Place frozen pudding mixture in freezer bowl and gently pour melted orange marmalade over top, just stirring in pineapple. Chill overnight.
Stir frozen orange marmalade into pudding mixture and stir in orange marmalade. Pour over riesling wine.
Reduce heat to low and simmer for 20 minutes, stirring occasionally. Garnish with reserved orange marmalade and chill for another 10 to 15 minutes before serving.