Raspberry-Cranberry Wine Salad - cooking recipe

Ingredients

1 (6 oz.) or 2 (3 oz.) pkg. raspberry gelatin
1 (16 oz.) can whole cranberry sauce
1 small can crushed pineapple
1/2 c. Burgundy
1/3 c. chopped walnuts or pecans

Preparation

Dissolve gelatin in 2 cups boiling water. Stir in cranberry sauce, undrained pineapple and Burgundy.
Chill until partially set. Stir in nuts.
Pour into 6-cup mold.
Chill until firm. Unmold onto serving dish.