1 pkg. raspberry gelatin (6 oz.)
2 c. boiling water
1 can whole cranberry sauce (16 oz.)
1 can crushed pineapple, undrained (8 3/4 oz.)
1 c. Meier's Ohio State Mellow burgundy
1/3 c. chopped walnuts

Dissolve raspberry gelatin in boiling water. Stir in cranberry sauce, pineapple and the burgundy. Chill until partially set. Stir in walnuts. Pour into 6 cup mold. Chill until firm. Makes 10 to 12 servings.