Not yet...
Basic recipe is cheapo AJ plus yeast.
But it needs tannin - use a mug of stupidly strong tea (per gallon), or powdered tannin
The yeast would like some nutrient
Now - do you want a clean style or a farmyard style?
If you want farmyard, you must add malic acid and use a yeast which carries the lactobacillus - eg one grown from the dregs of a bottle of Old Rosie, and leave it long enough after the basic ferment for the malolactic process to work.
If you want a clean style, no need for malic, use any yeast (but cider or champagne preferred), but it'll need something to round out the flavour. Everybody has their own favourite, but a good one to try first is 1/2l per gallon of cranberry.
Ferments out in 10 to 21 days depending on exact recipe and conditions.
If farmyard style, rack and leave to mature for a few months at least.
If clean style, bottle/keg with priming sugar (if you want it fizzy), condition 2weekswarm2weekscold.
The longer you leave it the better it'll be.
If this link works, it's a how-i-dunnit with pics:
http://www.zurker.co.uk/update-226066-123