2 pkgs. raspberry jello
1 1/4 c. hot water
1 can whole cranberry sauce
20 oz. can crushed pineapple and juice
1 c. chopped pecans
3/4 c. port wine

Dissolve jello with hot water and gradually add to cranberry sauce; add pineapple, juice and nuts. Cool and add wine; let set.

DRESSING (optional) :

Mix small carton sour cream and 8 ounces softened cream cheese.