Burgundy Cran-Apple Salad - cooking recipe

Ingredients

6 oz. pkg. strawberry gelatin
1/2 c. boiling water
16 oz. can whole cranberry sauce
1 c. apple cider
1/2 c. Burgundy
2 c. chopped apples

Preparation

Dissolve gelatin in boiling water; stir in cranberry sauce and add apple cider and Burgundy, mixing well.
Chill until partially congealed; fold in apples.
Pour into a 6 cup mold and chill until firm.
Yields 10 to 12 servings.