1 1/2 c. boiling water
1 (6 oz.) pkg. raspberry gelatin
1 (16 oz.) can whole cranberry sauce
1 (8 oz.) can crushed pineapple in juice
3/4 c. rose' wine
1/2 c. coarsely chopped walnuts

In a large bowl pour boiling water over gelatin; stir until dissolved. Stir in cranberry sauce, undrained pineapple and wine. Chill until mixture mounds when dropped from spoon. Stir in nuts and pour into a 6 cup mold. Cover and chill until firm. Unmold on lettuce leaves. Garnish with cranberries and walnuts. Makes 12 1/2 cup servings.