3 c. cranberry juice
3 pkg. black raspberry gelatin
1 1/2 c. sour cream
2 c. drained crushed pineapple
1 can whole cranberry sauce
3/4 c. chopped nuts

Pour cranberry juice in saucepan; bring to a boil. Add gelatin; stir until dissolved. Let cool until slightly congealed. Mix in sour cream. Add pineapple, cranberry sauce and nuts; mix together. Pour into slightly oiled mold; refrigerate until ready to serve.