3 1/2 c. boiling water
2 (6 oz.) pkgs. raspberry Jello
2 (16 oz.) cans whole cranberry sauce
1 (15 oz.) can crushed pineapple
1 1/2 c. port wine or sherry
1 c. chopped walnuts or pecans

Dissolve Jello in boiling water. Add cranberry sauce and pineapple with juice. Add wine and nuts. Chill until firm. Use a 2 quart Pyrex or Corningware dish and cut into squares to serve. Freezes well.