6 oz. raspberry Jello
8 1/2 oz. can crushed pineapple
16 oz. can whole cranberry sauce
1/2 c. burgundy wine
1/2 c. nuts
2 c. boiling water

Dissolve Jello in 2 cups boiling water. Add undrained pineapple, cranberry sauce broken up, and 1/2 cup wine. Add nuts after Jello thickens. 16 servings.