2 (3 oz.) pkgs. raspberry Jello
2 c. boiling water
1 c. port wine
1 sm. can crushed pineapple
1 can whole cranberry sauce
1/2 c. pecans, chopped
4 ribs celery, chopped

Dissolve Jello in boiling water. Cool slightly. Add wine and let cool until slightly thickened. Add other ingredients. Pour into oiled mold and chill until firm. Serves 8-10.