Raspberry-Cranberry-Burgundy Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. raspberry jello
1 (16 oz.) can whole cranberry sauce
1 c. crushed pineapple
1/2 c. Burgundy
1/3 c. chopped nuts

Preparation

Dissolve jello in 2 cups of boiling water.
Add cranberry sauce and make sure it is melted before adding Burgundy and pineapple. When mixture is partially set, add nuts and stir fruit up from the bottom of bowl.