2 c. boiling water
1 (6 oz.) pkg. raspberry Jello
1 (16 oz.) can whole cranberry sauce
1 (8 3/4 oz.) can crushed pineapple
3/4 c. port wine
1/4 c. chopped walnuts

Pour water over gelatin in bowl, stirring until gelatin is dissolved. Stir in cranberry sauce, pineapple with syrup, port and nuts. Pour in large mold. Chill until firm.