2 (3 oz.) pkgs. raspberry Jello
2 c. boiling water
1 (No. 2) can crushed pineapple, drained
1 (15 oz.) can whole berry cranberry sauce
1/2 c. chopped nuts (opt.)
1 c. chopped celery
1 c. port wine

Mix gelatin with boiling water; stir until Jello is dissolved. Stir in other ingredients. Chill until set.