Cranberry Holiday Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. raspberry jello
1 c. hot water
1 (16 oz.) can cranberry sauce with berries
1 can crushed pineapple, undrained
2/3 c. Port wine or fruit juice (I use juice)
1/2 c. English walnuts, chopped

Preparation

Dissolve jello in hot water.
Pour into a 9 x 13-inch pan. Stir in cranberry sauce, pineapple and juice.
Add walnuts.
Chill until firm.