2 (3 oz.) pkg. raspberry Jello
2 c. boiling water
1 (16 oz.) can whole cranberry sauce
1 (8 3/4 oz.) can crushed pineapple
1/2 c. burgundy
1/3 c. chopped nuts

Dissolve gelatin in the 2 cups boiling water. Stir in cranberry sauce, undrained pineapple and burgundy. Chill until partially set. Stir in nuts

Pour into 6 cup mold. Chill until firm. Great to serve during the holidays!