2 (3 oz.) pkg. raspberry Jello
2 c. boiling water
1 (16 oz.) can whole cranberry sauce
1 lg. can crushed pineapple
3/4 c. port or sweet red wine
1/2 c. walnuts

Dissolve Jello in water. Stir in cranberry sauce, pineapple and wine. Chill until partly set. Fold in walnuts. Pour into 6 1/2 cup mold. Chill until firm or overnight. Makes 10-12 servings.