Combine the cranberries and the orange juice in a saucepan and bring to a boil. Cook until the cranberries have popped and softened, about 5 minutes. Remove from the heat and strain into a measuring cup, reserving the solids. Add enough warm water to the cranberry- orange juice to make 1 cup. In a bowl, whisk together the cranberry- orange juice, Jello and sugar until the sugar has dissolved. Stir in the wine. Refrigerate for 2 hours or until the mixture begins to thicken. Fold in the whipped cream, reserved cranberry solids, and the nuts. Pour into a serving dish. Return to the fridge for at least 3-4 hours or overnight. Serve and enjoy!