<http://schema.org/recipeInstructions>
" In 5- to 6-quart saucepot, combine cranberries, sugar, allspice, cinnamon, 2 1/3 cups water, and 3/4 cups Port. Heat to boiling on high, stirring. Reduce heat to medium-low and simmer 12 to 14 minutes or until almost all cranberries pop. Meanwhile, pour remaining 1/3 cup water into small bowl; sprinkle evenly with gelatin. Let stand 10 minutes or until softened. Lightly grease 6-cup decorative mold. Pour cranberry mixture through fine-mesh sieve into large bowl, pressing hard on solids to extract all liquid. Stir in softened gelatin until dissolved, then stir in remaining 1/4 cup Port. Pour mixture into mold and refrigerate at least overnight and up to 3 days. To unmold, place serving plate on top of mold. Invert plate and mold together, then carefully lift mold. If gel\u00E9e sticks, dip mold in large bowl of hot water 5 seconds, being careful not to let water get into mold. Invert as directed above."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a10396/cranberry-port-gelee-recipe-ghk1110/?src=shelter_footer>