Portofino Cranberry Mold - cooking recipe

Ingredients

2 (3 oz.) pkg. raspberry flavored gelatin
1 1/4 c. boiling water
1 (1 lb. 4 oz.) can crushed pineapple, undrained
1 (1 lb.) can whole cranberry sauce
3/4 c. Port wine
1 c. chopped pecans

Preparation

Dissolve gelatin in boiling water.
Stir in cranberry sauce, pineapple and wine.
Chill until mixture thickens slightly.
Fold in pecans and turn into a 2-quart mold or bowl.
Chill until firm. Great with turkey and pork.