Holiday Fruit Salad - cooking recipe

Ingredients

6 oz. raspberry jello
2 c. boiling water
1/2 c. Burgundy wine
2 (16 oz.) cans whole cranberry sauce
2 oz. crushed pineapple (not drained)
2/3 c. chopped pecans or walnuts

Preparation

Dissolve jello in water.
Add ingredients in order.
Place in a 2-quart mold or long, flat dish.
Refrigerate overnight.