2 (3 oz.) pkg. raspberry gelatin
1 1/4 c. boiling water
1 (20 oz.) can crushed pineapple, undrained
1 (16 oz.) can whole cranberry sauce
3/4 c. port wine
1 c. chopped pecans

Dissolve gelatin in boiling water. Stir in undrained pineapple, cranberry sauce and wine. Chill until mixture thickens slightly. Fold in pecans. Then into mold and chill until firm.